Chicken, peach & fig salad with ricotta salata

Total Time:   10 min   Prep: 10 min  Serves: 1
Difficulty: Easy

Salty, sweet and savory pair up in this fresh, flavorful summer salad. Don’t confuse ricotta salata with the variety of ricotta that’s normally sold in a carton near the cottage cheese and sour cream. While both are Italian cheeses made from sheep’s milk whey, ricotta salata is salted and firm and regular ricotta is cooked and has more of a scoop able consistency. Look for ricotta salata in the specialty cheese section of the supermarket. Feta or goat cheese would make a good substitute if you would like to use either of them instead. You could also swap the figs for either blueberries or plums too.


Mixed greens

2 cup(s)


Low fat balsamic vinaigrette salad dressing

1½ Tbsp, divided



1 small, sliced


Fresh fig(s)

2 medium, sliced


Cooked skinless boneless chicken breast(s)

3 oz, sliced


Ricotta salata cheese

1 Tbsp, crumbled, or feta cheese



4 leaf/leaves, or mint leaves, torn


1. Toss mixed greens with 1 ½ tsp dressing; top with remaining ingredients and drizzle with remaining 1 Tbsp dressing.

2. Makes 1 serving.