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For Chicken: Marinate the chicken in a Caesar-inspired marinade (lemon juice, olive oil, garlic, herbs, and Worcestershire or anchovy paste) for at least 30 minutes, or up to 2 hours in the refrigerator. Discard any unused marinade for safety reasons.
For Tofu: Press the tofu using the tofu press for approximately 1 hour. Preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu block to create strips about 2 inches long and ⅛-¼ inch thick. Coat the tofu in oil and then the seasoning blend. Bake for 40 minutes, flipping the tofu over after 20 minutes.
For Chickpeas: Drain and rinse chickpeas. Pat them dry with a paper towel. Toss the chickpeas and other ingredients until well-combined. Bake for 25 minutes, tossing every 5 to 7 minutes.
For Chicken: Heat a large skillet over medium to medium-high heat. Add a drizzle of olive oil to the hot skillet. Cook the chicken breasts for 3-5 minutes per side, or until golden brown and cooked through. Add butter and herbs near the end of cooking for added flavor. The internal temperature should reach 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing.
For Dressing: Add all of the dressing ingredients to a blender or mini food processor with a pinch of salt and black pepper and blend until smooth.
Massage the kale and assemble the salad.