Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 recipe Lemon Vinaigrette, divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/2 pounds chicken cutlets
- 2 tablespoons olive oil, divided
- 6 cups loosely packed mesclun salad greens or spring salad mix
- 2 ounces Ricotta salata
- =
Directions
1. Combine 1 tablespoon Lemon Vinaigrette with the lemon juice, salt and pepper in a shallow bowl or plate. Add chicken and toss to coat. Let stand 15 minutes. Pat chicken dry.
2. Heat 1 tablespoon oil in a 12" skillet over medium-high heat. Add half the cutlets; cook 3 to 4 minutes per side, until golden and cooked through. Transfer to plate and cover with foil; repeat with remaining cutlets.
3. When ready to serve, toss greens with remaining dressing. Arrange cutlets on plates, and top with greens. With a vegetable peeler, shave shards of cheese over each salad.