In a dressing bowl, mix olive oil and lemon juice in bowl. Slowly whisk ricotta and mayonnaise into mixture.

Chop thyme finely and mince garlic. Mix thyme and garlic into dressing. Stir in Worcestershire sauce, anchovy paste, Coleman's mustard, cayenne pepper, black pepper, and salt.Store dressing in refrigerator while preparing the rest of the salad.

Chop lettuce down the stalk. Cut each half leaf into 1/2 inch strips.

Grate Parmesan cheese.

Heat a frying pan on medium and add about 1 tablespoon olive oil. Add chicken thighs and cook until no longer pink inside (about 3 minutes per side). Once almost cooked, turn up the heat and lightly brown both sides of the chicken slightly if desired.

Cut cooked chicken into 1/2 inch strips.

Spoon dressing onto salad and toss. Add chicken and Parmesan when serving.