A caesar inspired salad with sourdough croutons and chicken thighs. Â As the weather turns warmer, this is the kind of thing you want for dinner and lunch the next day, so make extra!

Food52 is a website that has a section of recipes edited by Kristen Miglore that she deems “Genius.” Â This is one of them, and I couldn’t agree more. Â The dressing doubles as a marinade, and the sourdough slice of bread makes the best and easiest croutons ever – no flipping tiny cubes of bread for even cooking. Â GENIUS. Â


Per usual, I’ve tweaked this for my own tastes (and that of my kids) by removing the anchovies, replacing that with 2 tsp of Worcestershire sauce. It gives the same salty bite without the fishy taste. Â I have made it both ways, and like my version better – it’s also easier than buying a tin of anchovies for just this salad. Â





Genius Chicken Salad
Ingredients
- 3 garlic cloves
- 2 tsp Worcestershire sauce
- 3/4 cup grated parmesan divided
- 1 lemon
- 1 cup mayo
- 1 teaspoon soy sauce
- 2 teaspoons Dijon mustard
- 1 pound boneless, skinless chicken thighs
- A few small heads crisp lettuces like Little Gem, romaine, or chicories
- 2 - 4 tablespoons olive oil for cooking both the chicken and croutons
- 2-3 thick slices of sourdough bread for croutons
Instructions
- Finely chop the three garlic cloves. 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, Worcestershire ,and Dijon mustard, using a large whisk.
- 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 heat, and add two tablespoons olive oil when ready. 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.
- For croutons, heat the olive oil in the skillet over medium-high (any flaky brown bits leftover from the chicken will add flavor). 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.
Notes
