A Skinny Caesar

Ingredients

• 0.5 teaspoon anchovy paste 
• 1.3 cups croutons fat-free
• 1.5 teaspoons dijon mustard 
• 0.8 teaspoon garlic minced
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 1.5 teaspoons red wine vinegar 
• 8 cups romaine lettuce cut crosswise into 2-inch strips 
• 0.5 cup silken tofu soft
• 1 pound chicken breast halves boneless skinless
• 1 tablespoon water 
• 1 teaspoon worcestershire sauce 
• 0.3  plus divided
• 0.3  plus black divided freshly ground

Equipment

• bowl
• blender
• grill
• grill pan
• cutting board

Directions

1. Heat grill pan to medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill chicken until just cooked through, about 56 minutes per side.
2. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.
3. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary.
4. Add 1 tablespoon water to thin. Stir in grated Parmesan.
5. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each evenly with shaved Parmesan.