If you’ve ever visited a Souvla restaurant in the Bay Area, then you already know that their Greek chicken salad is something truly special and if you haven’t, then you’re about to find out exactly what you’ve been missing. This Copycat Souvla Chicken Salad is loaded with crisp lacinato kale, romaine, shredded rotisserie chicken, shaved fennel, juicy orange segments, tangy pickled onions, and creamy feta, all tossed in the most incredible homemade “granch” dressing. It’s fresh, flavorful, and comes together in under 20 minutes!
Friends, I have been obsessed with Souvla for a long time, and I mean truly OBSESSED. I order from there several times a week (yes, really!), which means that I am more than a little bit qualified to share my copycat version of their legendary Greek chicken salad. What makes this salad so good is the combination of textures and flavors all in one bowl. You’ve got the hearty, massaged kale and crisp romaine as your base, tender shredded rotisserie chicken for an easy protein boost, shaved fennel for that subtle, anise-like crunch, sweet orange segments to brighten everything up, and briny pickled onions that add the most incredible punch of flavor.
And then there’s the “granch” dressing — Souvla’s signature ranch-meets-Greek-yogurt dressing that is creamy, herby, garlicky, and absolutely dreamy. I make mine with ranch seasoning and fresh dill, and it is so close to the original that you will be convinced you’re sitting in the restaurant itself. The best part is this salad comes together in just under 20 minutes, thanks to the rotisserie chicken doing a lot of the work for you. Whether you’re meal prepping for the week, hosting friends for lunch, or just need a quick and delicious weeknight dinner, this is the recipe for you.
What You Need to Make This Copycat Souvla Salad
- Lacinato (Dino) Kale: Lacinato kale, also known as dinosaur kale, is the heartier, more tender cousin of curly kale. Be sure to remove the tough stems and chop it finely — the finer the chop, the better the texture in this salad!
- Romaine Lettuce: Romaine adds a classic crunch to the base of this salad. Chop it finely alongside the kale for the best results.
- Rotisserie Chicken: Using a store-bought rotisserie chicken is the ultimate shortcut here — it’s tender, flavorful, and requires zero cooking on your part. Simply shred it and add it right into the bowl!
- Fennel: Fennel is really sets this salad apart. I highly recommend using a mandolin to shave it as thin as possible, which gives it a delicate, almost silky texture. If you don’t have a mandolin, slice it as thin as you can with a sharp knife.
- Naval Orange: Sweet orange segments add a bright, citrusy contrast to the savory elements of this salad. Don’t skip them — they’re one of the best parts!
- Pickled Onions: Pickled onions add a gorgeous pop of color and a tangy, briny flavor that balances everything out. You can use store-bought, or make your own at home — it’s easier than you think!
- Feta Cheese: Souvla traditionally uses mizithra cheese, which can be harder to find, so I opt for crumbled feta as a delicious and easy substitute. It adds a creamy, salty bite that ties the whole salad together.
- Pea Shoots: Pea shoots are optional, but they add a lovely fresh element and a pop of green to the finished salad. If you can find them, grab them!
- Plain Greek Yogurt: Full-fat Greek yogurt is the base of the “granch” dressing, and it gives it that signature creamy, tangy texture. Don’t use low-fat here—the full-fat version really makes a difference!
- Ranch Seasoning: Ranch seasoning is the secret ingredient that gives this dressing its “granch” quality. Souvla uses buttermilk powder for the true ranch flavor, but ranch seasoning powder is the perfect easy substitute.
- Fresh Dill: Fresh dill is non-negotiable in this dressing. It adds a bright, herby flavor that really elevates the whole thing — don’t swap it for dried!
- Olive Oil, Lemon, and Garlic: These three ingredients round out the dressing with healthy fats, acidity, and bold, savory flavor. Use fresh lemon juice and freshly mashed garlic for the best results.
How to Make This Easy Copycat Souvla Salad
To make this salad, start by preparing the dressing. Add the Greek yogurt, water, olive oil, lemon juice, mashed garlic, ranch seasoning, fresh dill, and kosher salt to a bowl and whisk everything together until smooth and creamy. Taste and adjust the seasoning as needed, then set the dressing aside.
Next, prepare the salad base. Remove the stems from the lacinato kale and chop it finely. Add the chopped kale and romaine to a large bowl. Using a mandolin (or a sharp knife), shave the fennel as thinly as possible and add it to the bowl with the greens.
Now, add the shredded rotisserie chicken to the bowl. Pour the dressing on top and toss everything together very well, making sure that every leaf and every piece of chicken is coated in that creamy granch goodness.
Once the salad is fully tossed, divide it between two bowls. Top each one with the orange segments, pickled onions, crumbled feta, and pea shoots, if using. Serve immediately and enjoy! Store any leftover components separately in airtight containers in the fridge for up to three days.
Frequently Asked Questions
Absolutely! Grilled chicken, baked chicken thighs, or even shrimp would all work here. You could also make this vegetarian by swapping the chicken for roasted chickpeas for a satisfying plant-based protein.
If you’re not a fan of fennel, thinly sliced celery or shaved radish would make a great substitute. Both add a similar crunch without the anise flavor.
Fresh dill really does make a difference in this dressing, but in a pinch, you can substitute 1 teaspoon of dried dill for the 1 tablespoon of fresh. Just know the flavor won’t be quite as bright!
Yes! All of the ingredients in this recipe are naturally gluten-free, so long as you double-check the ranch seasoning label to confirm there are no hidden ingredients.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 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 (they use mizithra cheese, which is harder to find)
- ½ Cup Pea Shoots, optional
For the "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
Instructions
- To make this salad, start by preparing the dressing. Add the Greek yogurt, water, olive oil, lemon juice, mashed garlic, ranch seasoning, fresh dill, and kosher salt to a bowl and whisk everything together until smooth and creamy. Taste and adjust the seasoning as needed, then set the dressing aside.
- Next, prepare the salad base. Remove the stems from the lacinato kale and chop it finely. Add the chopped kale and romaine to a large bowl. Using a mandolin (or a sharp knife), shave the fennel as thinly as possible and add it to the bowl with the greens.
- Now, add the shredded rotisserie chicken to the bowl. Pour the dressing on top and toss everything together very well, making sure that every leaf and every piece of chicken is coated in that creamy granch goodness.
- Once the salad is fully tossed, divide it between two bowls. Top each one with the orange segments, pickled onions, crumbled feta, and pea shoots, if using. Serve immediately and enjoy!
- Store any leftover components separately in airtight containers in the fridge for up to three days.
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