Chicken and Kale Salad with Greek Ranch - Bravabod
Recipes

Chicken and Kale Salad with Greek Ranch

Valentina

There's a chain of 'modern fast-fine Greek restaurants', called Souvla, that are a staple in San Francisco. Fluffy pita wraps, yogurt dipping sauces, and drool-worthy fries grace the limited menu. But in my opinion, it's the big salad bowls that really steal the show. This recipe is inspired by one of those memorable salads. It's a combination of kale and romaine piled high with shaved fennel, juicy oranges, rotisserie chicken, and pickled red onions. And don't forget the best part - the creamy ranch dressing. Sure, you could use store-bought ranch here, but I'm a huge fan of the homemade ranch recipe listed below.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 head dino kale, hard stems removed
  • 1/2 head romaine lettuce
  • 1/2 rotisserie chicken
  • 1/2 small fennel bulb
  • 1/2 cup feta cheese, crumbled
  • 1 orange, segmented (Note 1)
  • 33333333/100000000 cup pickled red onions (recipe below) Salad Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt Ranch Dressing
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup Greek 2% yogurt
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, add all the ranch dressing ingredients (including the raw egg), to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also use a small blender here. Store the prepared ranch in an airtight container in the refrigerator.
  3. Step 3: Shred the chicken with your hands or a fork into bite-sized pieces. Set aside.
  4. Step 4: Use a vegetable peeler to peel papery-thin shards of fennel from the bulb. Finely chop any pieces that cannot be peeled. Set aside.
  5. Step 5: Chop the kale into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. The kale is a hearty green and will not get soggy.
  6. Step 6: Add the remaining romaine to the kale and toss to combine. Divide the salad into salad bowls and top each with an even amount of the remaining orange segments, fennel, shredded chicken, and feta. For a cozier touch, this salad is fantastic using warmed chicken.
  7. Serve: Drizzle with ranch dressing and enjoy. Leftover ranch can be refrigerated up to 1 week.

Recipe Notes

Note 1: To segment an orange, use a sharp knife to carefully slice off the top and bottom of the orange. Slice the peel away from the inner flesh, using even downward strokes with the knife. Discard the peel and carefully remove any remaining white pith. Use the knife to cut between the orange membranes. The orange wedges should pop right out. Reference the images above for a visual guide.

Nutrition

There's a chain of 'modern fast-fine Greek restaurants', called Souvla, that are a staple in San Francisco. Fluffy pita wraps, yogurt dipping sauces, and drool-worthy fries grace the limited menu. But in my opinion, it's the big salad bowls that really steal the show. This recipe is inspired by one of those memorable salads. It's a combination of kale and romaine piled high with shaved fennel, juicy oranges, rotisserie chicken, and pickled red onions. And don't forget the best part - the creamy ranch dressing. Sure, you could use store-bought ranch here, but I'm a huge fan of the homemade ranch recipe listed below.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 head dino kale, hard stems removed
  • 1/2 head romaine lettuce
  • 1/2 rotisserie chicken
  • 1/2 small fennel bulb
  • 1/2 cup feta cheese, crumbled
  • 1 orange, segmented (optional, see Note 1)
  • 33333333/100000000 cup pickled red onions (recipe below) Salad Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1/2 teaspoon salt Ranch Dressing
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup Greek 2% yogurt
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, add all the ranch dressing ingredients (including the raw egg), to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also use a small blender here. Store the prepared ranch in an airtight container in the refrigerator.
  3. Step 3: Shred the chicken with your hands or a fork into bite-sized pieces. Set aside.
  4. Step 4: Use a vegetable peeler to peel papery-thin shards of fennel from the bulb. Finely chop any pieces that cannot be peeled. Set aside.
  5. Step 5: Chop the kale into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. The kale is a hearty green and will not get soggy.
  6. Step 6: Add the remaining romaine to the kale and toss to combine. Divide the salad into salad bowls and top each with an even amount of the remaining fennel, optional orange segments, shredded chicken, and feta. For a cozier touch, this salad is fantastic using warmed chicken.
  7. Serve: Drizzle with ranch dressing and enjoy. Leftover ranch can be refrigerated up to 1 week.

Recipe Notes

Note 1: The orange is optional if you're trying to shave off a few net carbohydrates from this meal.

Note 2: To segment an orange, use a sharp knife to carefully slice off the top and bottom of the orange. Slice the peel away from the inner flesh, using even downward strokes with the knife. Discard the peel and carefully remove any remaining white pith. Use the knife to cut between the orange membranes. The orange wedges should pop right out. Reference the images above for a visual guide.

Nutrition

There's a chain of 'modern fast-fine Greek restaurants', called Souvla, that are a staple in San Francisco. Fluffy pita wraps, yogurt dipping sauces, and drool-worthy fries grace the limited menu. But in my opinion, it's the big salad bowls that really steal the show. This recipe is inspired by one of those memorable salads. It's a combination of kale and romaine piled high with shaved fennel, juicy oranges, rotisserie chicken, and pickled red onions. And don't forget the best part - the creamy ranch dressing. Sure, you could use store-bought ranch here, but I'm a huge fan of the homemade ranch recipe listed below.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 head dino kale, hard stems removed
  • 1/2 head romaine lettuce
  • 1/2 rotisserie chicken
  • 1/2 small fennel bulb
  • 1/2 cup nut-based feta or toasted slivered almonds (optional)
  • 1 orange, segmented (Note 1)
  • 33333333/100000000 cup pickled red onions (recipe below) Salad Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon salt Ranch Dressing
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup plain thick coconut yogurt (Note 2)
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, add all the ranch dressing ingredients (including the raw egg), to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also use a small blender here. Store the prepared ranch in an airtight container in the refrigerator.
  3. Step 3: Shred the chicken with your hands or a fork into bite-sized pieces. Set aside.
  4. Step 4: Use a vegetable peeler to peel papery-thin shards of fennel from the bulb. Finely chop any pieces that cannot be peeled. Set aside.
  5. Step 5: Chop the kale into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. The kale is a hearty green and will not get soggy.
  6. Step 6: Add the remaining romaine to the kale and toss to combine. Divide the salad into salad bowls and top each with an even amount of the remaining orange segments, fennel, shredded chicken, and optional feta or almonds. For a cozier touch, this salad is fantastic using warmed chicken.
  7. Serve: Drizzle with ranch dressing and enjoy. Leftover ranch can be refrigerated up to 1 week.

Recipe Notes

Note 1: To segment an orange, use a sharp knife to carefully slice off the top and bottom of the orange. Slice the peel away from the inner flesh, using even downward strokes with the knife. Discard the peel and carefully remove any remaining white pith. Use the knife to cut between the orange membranes. The orange wedges should pop right out. Reference the images above for a visual guide.

Note 2: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Nutrition

There's a chain of 'modern fast-fine Greek restaurants', called Souvla, that are a staple in San Francisco. Fluffy pita wraps, yogurt dipping sauces, and drool-worthy fries grace the limited menu. But in my opinion, it's the big salad bowls that really steal the show. This recipe is inspired by one of those memorable salads. It's a combination of kale and romaine piled high with shaved fennel, juicy oranges, jackfruit or chickpeas, and pickled red onions. And don't forget the best part - the creamy ranch dressing. Sure, you could use store-bought ranch here, but I'm a huge fan of the homemade ranch recipe listed below.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 head dino kale, hard stems removed
  • 1/2 head romaine lettuce
  • 2 cups shredded jackfruit or cooked chickpeas
  • 1/2 small fennel bulb
  • 1/2 cup nut-based feta or toasted slivered almonds (optional)
  • 1 orange, segmented (Note 1)
  • 33333333/100000000 cup pickled red onions (recipe below) Salad Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt Ranch Dressing
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup + 3 tablespoons non-dairy plain yogurt (Note 2)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, add all the ranch dressing ingredients to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also use a small blender here. Store the prepared ranch in an airtight container in the refrigerator.
  3. Step 3: Use a vegetable peeler to peel papery-thin shards of fennel from the bulb. Finely chop any pieces that cannot be peeled. Set aside.
  4. Step 4: Chop the kale into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. The kale is a hearty green and will not get soggy.
  5. Step 5: Add the remaining romaine to the kale and toss to combine. Divide the salad into salad bowls and top each with an even amount of the remaining orange segments, fennel, jackfruit or chickpeas, and optional feta or almonds.
  6. Serve: Drizzle with ranch dressing and enjoy. Leftover ranch can be refrigerated up to 5 days.

Recipe Notes

Note 1: To segment an orange, use a sharp knife to carefully slice off the top and bottom of the orange. Slice the peel away from the inner flesh, using even downward strokes with the knife. Discard the peel and carefully remove any remaining white pith. Use the knife to cut between the orange membranes. The orange wedges should pop right out. Reference the images above for a visual guide.

Note 2: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Nutrition

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Chicken and Kale Salad with Greek Ranch

PT45M 1/2 head dino kale, hard stems removed 1/2 head romaine lettuce 1/2 rotisserie chicken 1/2 small fennel bulb 1/2 cup feta cheese, crumbled 1 orange, segmented (Note 1) 33333333/100000000 cup pickled red onions (recipe below) 3 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 red onion, thinly sliced 1/2 cup apple cider vinegar 1 teaspoon granulated sugar 1/2 teaspoon salt 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil) 1/2 cup Greek 2% yogurt 1 egg 2 tablespoons lemon juice 1 tablespoon red wine vinegar 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon dried dill 1 teaspoon onion powder 1 teaspoon dried parsley 1/2 teaspoon black pepper Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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