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Grilled Chicken Caesar Salad




Source of Recipe


SHAPE Magazine


List of Ingredients




4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper
1 tablespoon grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 1/4 cup reduced-sodium, nonfat chicken broth, divided
6 cups romaine lettuce leaves (in 2-inch pieces), rinsed, patted dry
16 cherry tomatoes
2 teaspoons olive oil


Recipe



Preheat grill, broiler or grill pan. Season both sides of chicken with salt and pepper. Cook 5 minutes a side, or until done.

Meanwhile, puree cheese, mustard, oil, Worcestershire sauce, garlic and 1/4 cup broth in a blender until smooth. Add remaining broth (and 1/2 teaspoon anchovy paste, if desired); puree.

In a large bowl, toss romaine with dressing. Divide among four plates. Thinly slice grilled chicken crosswise; arrange on romaine with tomatoes.