Servings:
Serves four Servings
Ingredients
- 1 cup reduced-sodium chicken broth
- 2 1/2 tablespoon grated parmesan
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 2 clove garlic, minced
- 1 teaspoon anchovy paste
- 6 cup chopped romaine lettuce
- 2 cup cooked chicken, cut into 1-inch cubes or shredded
- 1 cup cherry or grape tomatoes
- 1 cup herb-seasoned croutons
Preparation
Baking Directions:
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste.
Puree until smooth and blended.
Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons.
Pour dressing over salad just before serving.