Ingredients

• 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

Instructions

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