Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.

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.

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).

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.

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.

Pour juices into the Dressing. Mix - it should now be more of a Dressing consistency.

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.

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.

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!