April 23rd, 2024
Recipes
Chicken and Kale Salad with Greek Ranch
Valentina P
- Difficulty
•
- Time 35"
There's a chain of 'modern fast-fine Greek restaurants', called Souvla, that are a staple in San Francisco with their big salad bowls. This recipe is inspired by one of those memorable salads; a combination of kale and romaine piled high with shaved fennel, juicy oranges, rotisserie chicken, and pickled red onions with creamy ranch.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 1/2 head dino kale, stems removed (about 3 handfuls)
- 1/2 head romaine lettuce (about 3 handfuls)
- 1/2 rotisserie chicken (or about 8 ounces)
- 1/2 small fennel bulb
- 1 orange, segmented (Note 1)
- feta cheese, to taste (optional)
- Ranch Dressing, to taste (store-bought or homemade)
- 33333333/100000000 cup pickled red onions (recipe below) Salad Marinade
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano Pickled Red Onions
- 1/2 red onion, thinly sliced
- 1 lemon, juiced
Instructions
- Step 1: Let's first prepare the quick pickled onions. In a small jar, combine the sliced onions with the lemon juice and a pinch of salt. Shake and refrigerate.
- Step 2: Shred the chicken into bite-sized pieces. Set aside.
- 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.
- 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.
- 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, shredded chicken, sprinkle of pickled onions (drained) and feta. For a cozier touch, this salad is fantastic using warmed chicken.
- Serve: Drizzle with ranch dressing and enjoy.
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.
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Chicken and Kale Salad with Greek Ranch
PT35M 1/2 head dino kale, stems removed (about 3 handfuls) 1/2 head romaine lettuce (about 3 handfuls) 1/2 rotisserie chicken (or about 8 ounces) 1/2 small fennel bulb 1 orange, segmented (Note 1) feta cheese, to taste (optional) Ranch Dressing, to taste (store-bought or homemade) 33333333/100000000 cup pickled red onions (recipe below) 1 1/2 tablespoons olive oil 1/2 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/2 red onion, thinly sliced 1 lemon, juiced Gluten Free Paleo 3 Servings
Ingredients:
