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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
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.
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