Chicken, Potato and Butter Lettuce With Light Ricotta Dressing
This recipe is based on a Martha Stewart recipe, but with a few adaptations. The dressing actually called for 3 tbs lemon juice , not lime juice and 5 garlic cloves, but I'm not a big garlic fan. I also use part skim requeson, which is very similar to ricotta. When I can't find cherry tomatoes, I just add wedges of Roma tomatoes.
Ingredients
4 serv.- garlic clove↗1
- bay leaf↗1
- boneless skinless chicken breasts↗4
- fresh lime juice↗2 tablespoons
- coarse salt↗1⁄2 teaspoon
- part-skim ricotta cheese↗6 tablespoons
- olive oil↗2 tablespoons
- dill leaves, coarsely chopped1⁄2 cup
- ground pepper↗
- new potato↗3⁄4 lb
- head butter lettuce, leaves torn in half↗1
- cherry tomatoes, halved↗1⁄2 pint
Step-by-step instructions
- 1
Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
- 2
Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
- 3
To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
- 4
Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.
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