Grand grilled chicken with fruit and ricotta topping

Total Time
27 min
15 min
12 min
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.



½ small, peeled, seeded, and cut into 1⁄2-inch chunks


small, cut into 1⁄2-inch chunks


5 medium, hulled and sliced

Fresh blueberries

½ cup(s), or raspberries

Uncooked boneless skinless chicken breast(s)

½ pound(s)

Table salt

tsp, or to taste

Cayenne pepper

tsp, or to taste


¼ large, ripe, sliced

Part-skim ricotta cheese

6 Tbsp


¾ tsp

Fresh lemon juice

½ tsp

Vanilla extract


Fresh watercress

1 bunch(es), tough stems discarded


  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.