Chicken, Potato, And Butter Lettuce With Lemon-Garlic Dressing

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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

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