Chicken Potato And Butter Lettuce With Light Ricotta Dressing Recipes

CHICKEN, POTATO AND BUTTER LETTUCE WITH LIGHT RICOTTA DRESSING

Chicken, Potato and Butter Lettuce With Light Ricotta Dressing image

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.

Provided by Mami J

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

BUTTER LETTUCE AND HERB SALAD

Butter Lettuce and Herb Salad image

This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.

Provided by lauralie41

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
1/4 cup fresh tarragon leaves, torn into pieces
4 scallions, white and green parts, chopped
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
7 tablespoons extra virgin olive oil
pecorino romano cheese, shaved (optional)

Steps:

In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

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