Grilled Chicken Caesar Salad

SERVES 4
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 1/4 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
1/2 teaspoon anchovy paste (if desired)

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 blender until smooth.
Add remamining broth (and 1/2 tsp anchovy paste. If desired); puree.
In a large bowl, toss romaine lettuce with dressing.
Divide among 4 plates.
Thinly slice grilled chicken crosswise; arrange on romaine with tomatoes.
Each serving equals to 1 chicken breast sliced; 1-1/2 cups lettuce; 2 Tbsp dressing; 4 cherry tomatoes.