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.