Chicken and Tuna Tomato Salad

To prepare salad, generously season chicken on both sides with salt and pepper. Place in single layer, meaty side up, in 12-inch saute pan. Add broth and bring to boil. Simmer, covered, until chicken is just cooked through, 16 to 18 minutes. Remove from heat. When chicken is cool enough to handle, remove skin and bones. Trim gristle and fat. Cut chicken into 1-inch dice or smaller for sandwich filling. Strain broth into 2-quart bowl. Put chicken in broth. Refrigerate at least 3 hours or overnight. To prepare dressing, combine parsley, tuna, mayonnaise, lemon juice, water and anchovy paste in blender. Mix until very smooth and flowing. Stir in capers and chives. Adjust seasonings to taste. Drain chicken, reserving broth for another purpose, and pat lightly with paper towels. Combine chicken, celery and tomato in 2-quart bowl. Gently toss until well mixed. Toss salad with dressing. Season to taste with salt and lemon juice. Keep salad chilled until serving time. Before serving, drain off any liquid that accumulates in bottom of bowl. Stir well. Adjust seasonings to taste.