Chicken Caesar Salad

I" itemprop="articleBody">


3 garlic cloves

4 anchovies or 2 teaspoons anchovy paste

1 1/2 ounces Parmesan, divided

Zest of 1 lemon

Juice of 1 lemon, divided

1 cup mayonnaise

1 teaspoon low-sodium soy sauce

2 teaspoons Dijon mustard

1 pound boneless, skinless chicken thighs or breasts

Salt and pepper

2 tablespoons olive oil

2 thick slices of crusty bread

Mixed spring greens


Finely chop and smash together the garlic cloves and anchovies until a coarse paste forms. Transfer to a medium bowl. Finely grate 3/4 cup Parmesan (about 1 1/2 ounces) and add 1/2 cup to the bowl. Add the lemon zest, the juice of  half the lemon, the mayonnaise, soy sauce and Dijon mustard.

Transfer half of the dressing to a shallow dish, and set the other half aside. Pat the chicken dry, season with salt and pepper, then add chicken to the dish. Let marinate about 90 minutes.

Heat a large nonstick skillet over medium. Add the chicken and cook until golden brown and juices run clear, about 6 minutes per side. Transfer the chicken to a cutting board.

Heat the olive oil in a skillet over medium-high heat. 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.

To serve, place spring lettuces into a big bowl or on a platter. Squeeze the juice of the remaining half lemon over the greens, sprinkle with salt, then toss to combine. Add the remaining reserved dressing and remaining 1/4 cup Parmesan and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parmesan. Sprinkle salad with croutons.