Ingredients:
3 garlic cloves
4 anchovies
1 1/2 ouncesParmesan, divided
1 lemon
1 cupmayo
1 teaspoonlow-sodium soy sauce
2 teaspoonsDijon mustard
1 poundboneless, skinless chicken thighs
Few heads crisp lettuces (like Little Gem, romaine, or chicories)
2 tablespoonsolive oil (optional, for croutons)
2 thick slices of crusty bread (optional, for croutons)
Directions:
Finely chop and smash together the garlic cloves and anchovies until a coarse paste forms. Transfer to a medium bowl. Finely grate ¾ cup Parmesan (about 1½ ounces) and add ½ cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, and Dijon mustard.
Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.
Heat a large nonstick skillet over medium. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.
Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1½ tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining ¼ cup Parm and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parm.
(Optional) For croutons, after step 2, heat the olive oil in the skillet over medium-high. Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.