The combination of kale and romaine lettuce give this version of Caesar Salad a more nutritious twist while still retaining the classic crunch. Top the salad with lightly breaded lemon-pepper chicken. Smarts: For a flavorful, golden-brown crust, sear the chicken in a bit of melted butter. Butter needs to be kept at a lower temperature than oil to keep from burning, so adjust the heat so that the chicken cutlets cook slowly without burning.
Make Caesar dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice, and Worcestershire sauce. Add olive oil while whisking. If you prefer a smooth dressing, you can blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 3 days ahead)
Bread - Slice bread into small cubes for croutons. (Can be done up to 2 days ahead)
Spread bread cubes out on a sheet pan. Drizzle with some cooking oil and toss to combine. Transfer to oven and bake, shaking the pan halfway through cooking, until croutons are crisp, 5 to 8 minutes.
Heat a large nonstick pan with butter over medium heat.
Dredge chicken in breading, shaking off any excess, and place over melted butter. Gently sear chicken on both sides until golden brown and cooked through, ~3 minutes on each side. (Do this in batches if needed.)
Set chicken aside and squeeze lemon juice over top. Slice when cool.
Give dressing a stir. Season with a pinch of salt and pepper, if needed.
To assemble salads, toss together kale, lettuce, artichokes, croutons, and some of the dressing. Top salads with chicken and drizzle with some more dressing if you’d like.