This Souvla salad is a contemporary adaptation that takes the favorite San Francisco restaurant salad and recreates it. The salad includes grilled chicken, a medley of vegetables, pickled onions, citrus, herbs, and a zesty dressing to create an amazing dish.
4cupsromaine lettucetorn or cut into bite size pieces
½-1teaspoondried fennel
1cupsnow peasoptional
½cupshredded parmesan
Pea shootsfor topping
Mizithra Cheesefor topping
Instructions
Directions for Making Salad:
To Make the Dressing: Mix the dressing ingredients together in a bowl. Place dressing in refrigerator until ready to eat. (The dressing can be made the night before. Store the dressing in an airtight container or mason jar for several days).
To Make the Chicken: Mix together the lemon juice, garlic and oil. Pour the mixture into a Ziploc bag. Add the chicken, seal the bag and toss to coat. Allow the chicken to sit for 1 hour and up to 24 hours before cooking.
To Make the Pickled Onions: Place the onions and salt, sugar and vinegar and let it sit for up to one hour to soften the onions. For quick pickling, place all ingredients in a small saucepan and cook on low heat for several minutes until onion is softened.
Kale: Place the kale in a Ziploc bag and drizzle with the oil and salt. Seal the bag, toss the oil and kale together until all the kale is covered in oil, then allow to sit for 30 minutes.
To cook the Chicken: Place the chicken in a skillet. Heat skillet and chicken to medium high heat, cooking for several minutes until cooked and slighly charred, then flip the chicken and cook on the other side until cooked thoroughly, Remove chicken from skillet, allow to cool for several minutes, then slice into strips.
To Assemble the Salad: Place the lettuce in a large bowl. Sprinkle lettuce with fennel seeds then arrange the kale on top. Peel and segment the grapefruit or orange and arrange in the salad. Place the chicken on the salad, then the sprinkle with snow peas (if using) and parmesan cheese. Top with pickled onions. Drizzle the dressing over the top (dressing may thicken, use some water to thin to desired consistency if needed). Serve.
Notes
Salad can be stored for several days in the refrigerator.