Description
Sometimes known as the San Francisco salad, this copycat recipe for Souvla’s Chicken Ranch Salad with “granch dressing” is flavor packed, fresh, and addictively good.
Ingredients
Units
Scale
For the Salad
- 1 rotisserie chicken, or 4 chicken legs
- 1 head of romaine lettuce
- 4 cups of shredded lacinato kale
- 2 oranges, segmented
- 1/2 fennel bulb, thinly sliced
- 1 cup of pea shoots (optional)
- Kosher salt (to taste)
- 1/2 cup Ricotta salata (can substitute feta or mizirtha cheese if you can’t find this)
- 1/2 red onion
- 1/4 cup of white wine vinegar
For the Granch dressing:
- 1 cup of whole fat greek yogurt, preferably full fat
- 2 tablespoons chives
- 2 tablespoons dill
- 2 tablespoons of parsley
- 1 clove garlic, minced
- 1/2 lemon, juiced
- 1/2 teaspoon kosher salt
- 2 tablespoons mayo
- Black pepper
- 2 tablespoons milk or buttermilk
Instructions
- Shred the rotisserie chicken. Taste a piece, adjust with a touch of olive oil, salt, and pepper if it’s a bit dry, and set aside.
- Make the quick pickled red onions if you do not already have some. Thinly slice ½ a red onion and add this to a bowl with ¼ cup of white wine vinegar.
- Prep the remaining vegetables – segment the navel oranges, chop the kale and romaine, and mandolin the fennel.
- Make the granch dressing – combine the yogurt, chopped herbs, seasonings, lemon juice, mayo, milk, and garlic and mix together. Taste, adjust seasoning, and set aside.
- Assemble everything together. Toss with the dressing, and serve.
Equipment
Notes
If you prefer not to use a rotisserie chicken – you can use chicken legs (thigh + drumstick). A bone-in whole chicken also works, but this may require more prep time and planning. To prepare the bone-in chicken, salt heavily and roast at 375F for 35-50 minutes.
- Prep Time: 30 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American