Description
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
- Garlic Clove
- Bay Leaf
- Boneless Skinless Chicken Breasts
- Fresh Lime Juice
- Coarse Salt
- Part-skim Ricotta Cheese
- Olive Oil
- Dill Leaves
- Ground Pepper
- New Potato
- Butter Lettuce
- Cherry Tomatoes
Instructions
- 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
- 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
- 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
- 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