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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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, 15-20 minutes. Use a slotted spoon to transfer chicken and
garlic to a plate; let cool. Reserve poaching liquid.
Make dressing: Pulse garlic in food processor to form a coarse paste, 5-10
seconds. Add 2 T 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 salt and
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 6 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.
Contributor: Martha Stewart Living
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