Cook the Chicken: Begin by cooking the chicken breast until it’s no longer pink in the center, then shred it into bite-sized pieces.

Boil the Eggs: Carefully boil the eggs for about 9-10 minutes. Once done, peel them and quarter.

Chop the Veggies: Take your avocado, celery, and courgette and chop them finely.

Toast the Bread: If using sourdough, toast the slices until golden brown, or boil potatoes.

Prepare the Lettuce: Chop the romaine lettuce into large chunks.

Combine Ingredients: In a large bowl, mix together the shredded chicken, boiled eggs, avocado, celery, courgette, toasted sourdough (or potatoes), and romaine.

Add Cheese and Yogurt: Sprinkle in the Parmesan shavings along with the organic yogurt.

Mix the Dressing: Incorporate the anchovies, Dijon mustard, grated garlic, lemon juice, and black pepper into the bowl.

Toss Together and Serve: Gently toss everything until well mixed and serve immediately.