Grilled Chicken Caesar Salad

Makes 4 servings

1	pound boneless skinless chicken breast halves
1/2	cup extra-virgin olive oil
3	tablespoons fresh lemon juice
2	teaspoons anchovy paste
2	cloves garlic, minced
1/2	teaspoon salt
1/2	teaspoon black pepper
6	cups torn romaine lettuce leaves
4	plum tomatoes, quartered
1/4	cup grated Parmesan cheese
1	cup purchased garlic croutons

Place chicken in large resealable food storage bag. Combine oil, lemon juice, anchovy paste, garlic, salt and pepper in small bowl. Reserve 1/3 cup of marinade; cover and refrigerate until serving. Pour remaining marinade over chicken in bag. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 4 hours, turning occasionally.
Combine lettuce, tomatoes and cheese in large bowl. Cover; refrigerate until serving.
Prepare grill for direct cooking. Drain chicken, pouring marinade into small saucepan. Bring marinade to a boil; boil 1 minute.
Place chicken on grid. Grill chicken, on covered grill, over medium coals 10 to 12 minutes or until chicken is no longer pink in center, brushing with marinade after 5 minutes and turning halfway through grilling time. Discard remaining marinade. Cool chicken slightly.
Slice warm chicken crosswise into 1/2-inch-wide strips; add chicken and croutons to lettuce mixture in bowl. Drizzle with 1/3 cup reserved marinade; toss to coat well.