The chicken in this dish provides protein; the romaine and tomatoes, vitamins C and folate.
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 a blender until smooth. Add remaining broth (and 1/2 teaspoon anchovy paste, if desired); puree.
In a large bowl, toss romaine with dressing. Divide among four 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 tablespoons dressing; 4 cherry tomatoes.
Nutritional information includes 1/8 teaspoon of added salt per serving