Chicken, Potato And Butter Lettuce With Light Ricotta Dressing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 garlic clove
• 1 bay leaf
• 4 boneless skinless chicken breasts
• 2 tablespoons fresh lime juice
• 1/2 teaspoon coarse salt
• 6 tablespoons part-skim ricotta cheese
• 2 tablespoons olive oil
• 1/2 cup loosely packed dill leaves, coarsely chopped
• ground pepper
• 3/4 lb new potato
• 1 head butter lettuce, leaves torn in half
• 1/2 pint cherry tomatoes, halved

Recipe

• 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.