Prepare the ingredients by cooking and shredding the chicken. Peel and quarter the boiled eggs, then chop the avocado, celery, and courgette finely. Toast the sourdough bread or boil the potatoes until tender.

Combine the Romaine lettuce, shredded chicken, boiled eggs, avocado, celery, courgette, and toasted sourdough bread (or potatoes) in a large bowl. Toss gently to mix the vibrant ingredients together.

Mix the dressing in a separate bowl by combining the yogurt, anchovies, Dijon mustard, grated garlic, lemon juice, and Parmesan. Whisk until smooth and creamy, with a tangy scent.

Pour the dressing over the salad mixture and toss everything together delicately. Make sure all the ingredients are coated in the delicious dressing for maximum flavor.

Serve the salad in bowls or on a platter, topped with delicate Parmesan shavings and a sprinkle of black pepper to taste. Enjoy the burst of flavors!