Description

This Copycat Souvla Chicken Salad is a fresh and vibrant dish combining shredded rotisserie chicken with crisp kale and romaine, thinly sliced fennel, and juicy orange segments. Tossed in a creamy, tangy ‘Granch’ dressing made from Greek yogurt, ranch seasoning, and fresh dill, this salad balances savory, sweet, and herbaceous flavors for a satisfying and healthy meal perfect for lunch or dinner.

Ingredients

Salad Base

1 Small Bunch Lacinato Dino Kale, stems removed, finely chopped
1 Small Head Romaine Lettuce, finely chopped
2 Cups Rotisserie Chicken, shredded
1 Bulb Fennel, sliced thin using a mandolin preferably
1 Naval Orange, cut into segments
½ Cup Pickled Onions
¾ Cup Feta Cheese, crumbled
½ Cup Pea Shoots (optional)

Granch Dressing

1 Cup Plain Greek Yogurt, full fat
½ Cup Water, to thin
2 Teaspoons Olive Oil
1 Lemon, juiced
2 Cloves Garlic, mashed
2 Tablespoons Ranch Seasoning
1 Tablespoon Fresh Dill
½ Teaspoon Kosher Salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Granch Dressing: In a bowl, whisk together Greek yogurt, water, olive oil, lemon juice, mashed garlic, ranch seasoning, fresh dill, and kosher salt until the mixture is smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
Prepare the Salad Greens: Remove the stems from the lacinato kale and finely chop the leaves. Chop the romaine lettuce. Combine both greens in a large bowl.
Slice the Fennel: Using a mandolin or a sharp knife, slice the fennel bulb as thinly as possible. Add the sliced fennel to the bowl with the greens.
Add Chicken and Dress the Salad: Add the shredded rotisserie chicken to the greens and fennel. Pour the prepared Granch dressing over the salad. Toss thoroughly to ensure every leaf and piece of chicken is evenly coated with the dressing.
Serve and Garnish: Divide the dressed salad evenly between two bowls. Top each serving with orange segments, pickled onions, crumbled feta cheese, and pea shoots if using. Serve immediately for the best texture and flavor.

Notes

Use a mandolin for uniformly thin fennel slices to enhance the salad’s texture.
Adjust water in the dressing to achieve your preferred creaminess level.
Store leftover salad components separately in airtight containers in the refrigerator for up to three days to maintain freshness.
Substitute mizithra cheese with crumbled feta as a more accessible option with similar salty and tangy flavor.
Pea shoots are optional but add a fresh, crunchy element if available.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Greek-inspired