Ricotta and Chicken Salad
3 servings
15 minutes
This salad with ricotta and chicken is a refined blend of Italian elegance and fresh flavors. Italian cuisine is renowned for its simplicity and harmony of ingredients, and this recipe is no exception. Tender chicken fillet, thinly sliced apples, and airy ricotta create a delightful balance of sweetness and creaminess, complemented by a tangy mustard dressing. The green salad adds lightness and freshness to the dish, while white wine vinegar and honey enhance the subtle flavor nuances. This salad is perfect for a light dinner or an exquisite appetizer, especially in warm seasons when fresh and juicy combinations are desired. Serve it with crispy quail egg halves for a true centerpiece on your table that embodies the spirit of Italian culinary traditions.
1
Combine all the dressing ingredients and mix well.
- Water: 3 tablespoons
- Honey: 1 teaspoon
- Salt: to taste
- Olive oil: 6 tablespoons
- Grainy mustard: 2 teaspoons
- White wine vinegar: 1 teaspoon
- Ground black pepper: to taste
2
Wash the apples, cut them in half, remove the core, and slice them thinly. Cut the chicken fillet in the same way and break the ricotta into small pieces with a fork.
- Red apples: 3 pieces
- Chicken fillet: 3 pieces
- Ricotta Cheese Unagrande: 250 g
3
Place chicken with apples and lettuce leaves (tear lettuce by hand) on a plate, top with pieces of ricotta, dress the salad with mustard dressing, and serve. Optionally, you can garnish with halved boiled quail eggs.
- Chicken fillet: 3 pieces
- Red apples: 3 pieces
- Green salad: to taste
- Ricotta Cheese Unagrande: 250 g
- Grainy mustard: 2 teaspoons