In a bowl, combine the shredded chicken, boiled eggs, chopped avocado, finely chopped celery, and finely chopped courgette.

Tear the Romaine Lettuce into bite-sized pieces and add to the bowl.

Add the toasted sourdough bread or boiled potatoes to the mixture.

Top with Parmesan shavings.

In a separate bowl, mix the yoghurt, anchovies, Dijon mustard, grated garlic, lemon juice, and black pepper to taste to create the dressing.

Drizzle the dressing over the salad and toss to combine.