San Fran Chicken Salad with Yoghurt Ranch Dressing

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• 2 cups Greek yogurt
• 2 tablespoons + 4 teaspoons Olive oil
• 2 each + 2 each Garlic
• 1/2 tsp Dried dill
• 1/2 tsp Parsley
• 1/2 tsp Chives
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1/2 tsp + 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp + 2 teaspoons Sugar
• 2 tablespoons Lemon juice
• 500 g Chicken breast
• 2 tablespoons Vegetable oil
• 1 each Red onion
• 1 cup White wine vinegar
• 6 cups Kale
• 2 each Grapefruit
• 8 cups Romaine lettuce
• 1 each Fennel
• As needed Snow pea sprouts
• 1/2 cup Parmesan

1. Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.
2. Chicken Marinade: Transfer 1/4 cup of Yoghurt Ranch Dressing into a bowl with the chicken. Add lemon juice and garlic. Toss to coat, marinate for 1 hr - 24 hours.
3. Place Pickled Onion ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle).
4. Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
5. Segment the grapefruit or orange - watch the video. Do this over a bowl to catch juices. Squeeze all remaining juice out of the membrane after segmenting.
6. Pour juices into the Dressing. Mix - it should now be more of a Dressing consistency.
7. Cook Chicken: Heat oil in a skillet over high heat. Add chicken and cook for 2 minutes on each side, until nicely charred. Transfer onto plate, cover loosely with foil and rest for 3 minutes. Slice thinly.
8. Assemble Salad: Add lettuce, fennel and chicken into the kale bowl. Spoon over most of the dressing to coat everything lightly, then toss well. Transfer into a serving bowl.
9. Scatter over grapefruit, onion (not the liquid), top with a handful of snow pea sprouts, sprinkle over parmesan. Drizzle over remaining dressing to taste. Serve!