Chard salad with lemon ricotta dressing

I made this lunch salad with left over chicken thighs, chopped chard, sunflower seeds and dried cranberries with a lemon-ricotta dressing. I used the juice of one lemon and two scoops of ricotta mixed with garlic, salt, pepper and a glug of olive oil. The ricotta dressing could be used on any number of salads that could use a hit of creaminess.