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Gallery Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing Credit: Sang An Recipe Summary Servings: 4
Ingredients Ingredient Checklist 5 cloves garlic 1 dried bay leaf 4 (about 1 3/4 pounds) boneless and skinless chicken breasts 3 tablespoons freshly squeezed lemon juice (about 1 lemon) 1/2 teaspoon coarse salt 6 tablespoons part-skim ricotta cheese 2 tablespoons extra-virgin olive oil 1/2 cup loosely packed small dill sprigs, coarsely chopped Freshly ground pepper 3/4 pound small boiling potatoes, such as golden creamers 1 head butter lettuce, leaves torn in half 1/2 pint cherry tomatoes, halved
Gallery Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing Credit: Sang An
Recipe Summary Servings: 4
Gallery
Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing Credit: Sang An
Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing
Credit: Sang An
Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 5 cloves garlic 1 dried bay leaf 4 (about 1 3/4 pounds) boneless and skinless chicken breasts 3 tablespoons freshly squeezed lemon juice (about 1 lemon) 1/2 teaspoon coarse salt 6 tablespoons part-skim ricotta cheese 2 tablespoons extra-virgin olive oil 1/2 cup loosely packed small dill sprigs, coarsely chopped Freshly ground pepper 3/4 pound small boiling potatoes, such as golden creamers 1 head butter lettuce, leaves torn in half 1/2 pint cherry tomatoes, halved
Directions
Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.
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All Reviews for Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
