A Skinny Caesar

• Olive oil cooking spray
• 1 pound skinless, boneless chicken breast halves
• 1/4 plus 1/8 teaspoon kosher salt, divided
• 1/4 plus 1/8 teaspoon freshly ground black pepper, divided
• 1/2 cup silken soft tofu
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon minced garlic
• 1/2 teaspoon anchovy paste
• 1 tablespoon water
• 2 tablespoons grated and 1/4 cup shaved fresh Parmesan cheese
• 8 cups romaine lettuce cut crosswise into 2-inch strips
• 1 1/4 cups fat-free croutons

1. Heat grill pan to medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill chicken until just cooked through, about 5-6 minutes per side. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.
2. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary. Add 1 tablespoon water to thin. Stir in grated Parmesan.
3. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each evenly with shaved Parmesan.

olive oil cooking spray, skinless, kosher salt, freshly ground black pepper, silken soft tofu, lemon juice, extravirgin olive oil, mustard, red wine vinegar, worcestershire sauce, garlic, anchovy paste, water, parmesan cheese, romaine lettuce, croutons

Taken from www.myrecipes.com/recipe/skinny-caesar (may not work)