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.