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
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.
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Read all 14 reviews
By irishme1232000_...
Carlsbad, CA
on January 26, 2012
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Dressing way way way too thin.
By tkrym_7575980
Wisconsin
on April 08, 2008
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Nasty
By thegigs2003_6138187
El Cajon, CA
on February 21, 2008
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When I watched this on t.v., she added the leftover Lime Vinaigrette made with the mixed greens to the blender as a base for the caesar dressing. Makes a big difference. It wasn't mentioned on the site.
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