Grand grilled chicken with fruit and ricotta topping
3
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
A mixture of fresh fruit makes a delicious topping for grilled chicken that gets a hint of zip from cayenne pepper. The fruit is then topped with a tasty topping The whipped ricotta topping is perfectly smooth, as creamy as whipped cream, and has a lovely sweetness from the ripe banana. The ricotta makes a perfect foil for the peppery watercress and vibrant fresh fruits in this salad. Before grilling the chicken, pound them to even thickness so that they will cook more evenly.
Ingredients
Mango
½ small, peeled, seeded, and cut into 1⁄2-inch chunks
Cantaloupe
⅛ small, cut into 1⁄2-inch chunks
Strawberries
5 medium, hulled and sliced
Blueberries
½ cup(s), or raspberries
Uncooked skinless boneless chicken breast
½ pound(s)
Table salt
⅛ tsp, or to taste
Cayenne pepper
⅛ tsp, or to taste
Banana
¼ large, ripe, sliced
Part skim ricotta cheese
6 Tbsp
Sugar
¾ tsp
Fresh lemon juice
½ tsp
Vanilla extract
⅛ tsp
Fresh watercress
1 bunch(es), tough stems discarded
Instructions
1
Combine the mango, cantaloupe, strawberries, and blueberries in a bowl. Refrigerate, covered, until ready to serve, or up to 4 hours.
2
Spray the grill rack with nonstick spray; prepare the grill. Or spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Season the chicken with the salt and cayenne; place on the grill rack. Grill, turning frequently, until the chicken is cooked through, 10–12 minutes. Transfer the chicken to a plate to cool slightly, about 10 minutes.
3
Meanwhile, puree the banana, ricotta cheese, sugar, lemon juice, and vanilla in a mini food processor.
4
Line 2 plates with the watercress, then top each with a piece of warm chicken. Evenly spoon the fruit salad over the chicken, then evenly top each serving with a dollop of the whipped ricotta-cheese mixture. Serve at once. Yields 1 salad per serving.
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