Grilled Chicken Caesar Salad

• 4 ounces boneless skinless chicken breast halves
• 1 tablespoon grated parmesan cheese
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1 14 cups reduced-sodium fat-free chicken broth, divided
• 6 cups romaine lettuce leaves, rinsed,patted dry (in 2 inch pieces)
• 16 cherry tomatoes
• 2 teaspoons olive oil
• 12 teaspoon anchovy paste (if desired)

1. Preheat grill, broiler or grill pan.
2. Season both sides of chicken with salt and pepper.
3. Cook 5 minutes a side, or until done.
4. Meanwhile, puree cheese, mustard, oil, worcestershire sauce, garlic and 1/4 cup broth in blender until smooth.
5. Add remamining broth (and 1/2 tsp anchovy paste.
6. If desired); puree.
7. In a large bowl, toss romaine lettuce with dressing.
8. Divide among 4 plates.
9. Thinly slice grilled chicken crosswise; arrange on romaine with tomatoes.
10. Each serving equals to 1 chicken breast sliced; 1-1/2 cups lettuce; 2 Tbsp dressing; 4 cherry tomatoes.

chicken, parmesan cheese, mustard, worcestershire sauce, clove garlic, chicken broth, romaine lettuce leaves, tomatoes, olive oil, anchovy

Taken from www.food.com/recipe/grilled-chicken-caesar-salad-22839 (may not work)