Chicken Kale Fennel Salad with Yogurt Ranch Dressing

Ingredients

Ingredients

• 1 lb chicken breast
• 1 head romaine lettuce
• 1 bunch kale
• 1 fennel bulb
• 1/2 cup plain greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp fresh dill
• 2 tbsp fresh chives
• 1 tbsp lemon juice
• 1 garlic clove
• to taste salt
• to taste black pepper
• pinch smoked paprika

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Season 1 lb chicken breast with salt, pepper, and a pinch of smoked paprika on both sides.
3. Grill the chicken for 6-7 minutes per side until cooked through and charred; let rest for 5 minutes, then slice.
4. Chop 1 head romaine lettuce into bite-sized pieces.
5. Remove tough stems from 1 bunch kale, chop the leaves, and massage with a pinch of salt for 1-2 minutes to soften.
6. Thinly slice 1 fennel bulb.
7. In a bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh chives, 1 tbsp lemon juice, 1 minced garlic clove, salt, and pepper to make the dressing.
8. In a large bowl, toss the lettuce, kale, fennel, and sliced chicken.
9. Drizzle with the yogurt ranch dressing and gently toss to combine; serve immediately.