This Grilled Chicken with Ricotta Summer Salad recipe is a fast, fresh weeknight win because it lets you grill the chicken while assembling the no‑cook ricotta salad, keeping dinner easy and efficient. The combination of juicy grilled chicken and crisp tomatoes, cucumbers, and radishes makes it light but still satisfying for a family meal. The herbed ricotta adds a creamy, flavorful element that feels special without extra work, and you can customize the herbs based on whatever you have on hand. It’s the kind of meal that looks impressive on the table yet comes together with minimal effort after a busy day.

Grilled Chicken with Ricotta Summer Salad

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Total Time 20

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

1.5-2 lbs boneless skinless chicken thighs or breasts
lemon pepper seasoning, to taste
2-3 hearty tomatoes (beefsteak or heirloom), sliced
2 cucumbers, sliced
4-5 radishes, sliced
1/2 cup ricotta cheese
2-3 tbsp fresh basil, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tsp granulated garlic
salt and pepper to taste

Equipment

1 Grill or grill pan

Method

Season chicken with lemon pepper seasoning to taste (or grill seasoning of choice). Preheat grill (or grill pan) to 400 degrees. Grill chicken about 8 minutes per side, or until cooked through.
While the chicken grills, make the herbed ricotta. In a small bowl, stir together the ricotta, herbs, garlic, salt and pepper. Stir to combine well.

For the ricotta, use whatever herbs you like and have available. A mix of fresh and dried, or all dried is fine!

Spread the sliced tomato, cucumber, and radishes on a platter or plate, and dollop the ricotta over the top. Serve with the chicken, and a side salad or other green vegetable, and some fresh bread if you have it!

Grilled Chicken with Ricotta Summer Salad Recipe