Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette

Ingredients

• 1 9-inch refrigerated pie crust
• 2 chicken breast halves, cooked and diced
• 1 cup ricotta cheese
• 1/2 cup shredded Cheddar
• 1/4 cup plus 2 tablespoons grated Parmesan
• 2 eggs, lightly beaten
• 2 teaspoons Dijon mustard
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained
• 1/4 cup packed fresh basil leaves
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens