Chicken Potato and Butter Lettuce with Light Ricotta Dressing
Elevate your salad game with this Chicken Potato and Butter Lettuce with Light Ricotta Dressing recipe—a wholesome, flavor-packed dish perfect for lunch or dinner. Tender grilled chicken breast and creamy baby potatoes are paired with crisp, buttery lettuce, creating a pleasing mix of textures. The star of the show is the ricotta dressing, a refreshing blend of smooth ricotta cheese, tangy Greek yogurt, zesty lemon juice, and fragrant fresh dill, lightly sweetened with a touch of honey. This effortless yet elegant recipe comes together in just 45 minutes and is ideal for family meals or entertaining guests. Fresh, healthy, and satisfyingly delicious, this dish is a must-try for salad lovers and those seeking lighter fare with a gourmet twist.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 500 grams Baby potatoes
- 1 head Butter lettuce
- 120 grams Ricotta cheese
- 60 grams Greek yogurt
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Honey
Instructions
Preheat a grill pan or regular skillet over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper. Brush them lightly with 1 tablespoon of olive oil.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Set aside to rest for 5 minutes before slicing into thin strips.
While the chicken cooks, place the baby potatoes in a pot of cold salted water. Bring to a boil and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and let cool slightly. Cut the potatoes into halves or quarters if large.
Separate, wash, and dry the butter lettuce leaves. Tear the larger leaves into bite-sized pieces if needed.
In a small mixing bowl, whisk together ricotta cheese, Greek yogurt, lemon juice, minced garlic, honey, and 1 tablespoon of olive oil. Stir in fresh dill, salt, and black pepper, adjusting to taste. The dressing should be creamy but light.
In a large salad bowl, assemble the lettuce, potatoes, and sliced chicken. Drizzle the ricotta dressing over the top and gently toss to combine.
Serve immediately, garnished with extra dill if desired.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
