Ricotta infornata is firmer than fresh ricotta, but has the same mild, sweet taste. You can also use ricotta salata for this recipe, which is saltier.
The cheese, paired with creamy sliced of avocado, provides enough flavor that you can skip the dressing if you're counting calories.
I prefer using fresh corn, shaved off the cob. Frozen corn, however, can always be substituted.
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 1/2 lb. chicken breast (2 large breasts)
- 6 thyme sprigs
- 2 minced garlic cloves
- 5 oz. salad greens
- 1 1/2 cups corn
- 2 avocados, cut into bite-size pieces
- 1/3 lb. ricotta infornata or ricotta salata cheese, crumbled or cut into small pieces
- FOR THE DRESSING:
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1/8 tsp. table salt
- 1/8 tsp. black pepper
- 1 Tbsp. roughly chopped parsley
Preparation:
Marinate raw chicken breasts at least 1 hour in olive oil, thyme sprigs and minced garlic.
After marinating, season chicken with about 1/4 tsp. salt. Grill chicken over med-high heat until done, about 8-10 minutes on each side. Take the chicken off the grill and slice into thin strips.
For the dressing: In a bowl, whisk olive oil, vinegar, salt, pepper and parsely.
Toss greens with chicken,corn,avocado and cheese. Drizzle dressing over the top and toss gently.
