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Grilled Chicken with Ricotta Summer Salad

Grilled Chicken with Ricotta Summer Salad

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, efficient, and light.
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Total Time 20 minutes
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
 

  1. 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.
  2. 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.
    3. For the ricotta, use whatever herbs you like and have available. A mix of fresh and dried, or all dried is fine!
  3. 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!