Grill the chicken until cooked through, then let it rest before slicing.

In a bowl, whisk together the yogurt, anchovies, Dijon mustard, grated garlic, lemon juice, Parmesan, and black pepper to create the dressing.

In a large bowl, toss together the cooked chicken, boiled eggs, avocado, celery, courgette, and romaine lettuce.

Drizzle the dressing over the salad and mix gently to combine.

Serve the salad in bowls, topped with toasted sourdough or boiled potatoes, and sprinkle with Parmesan shavings.