Chicken Caesar Salad

• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste
• 6 cups chopped Romaine lettuce
• 2 cups cooked chicken, cut into 1-inch cubes or shredded
• 1 cup cherry or grape tomatoes
• 1 cup herb-seasoned croutons

1. In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste.
2. Puree until smooth and blended.
3. Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons.
4. Pour dressing over salad just before serving.

chicken broth, parmesan, olive oil, mustard, garlic, anchovy paste, romaine lettuce, chicken, cherry, croutons

Taken from www.foodnetwork.com/recipes/robin-miller/chicken-caesar-salad-recipe.html (may not work)