CHICKEN CAESAR SALAD

1 cos lettuce, washed

2 roast chicken breasts, sliced (use meat from Sunday roast or buy at deli counter)

1 avocado, peeled and sliced

2 hardboiled eggs, peeled and halved

½ cup Parmesan cheese, shaved

1 spring onion, finely sliced For the dressing

½ cup Greek yoghurt

3 tablespoons mayonnaise made with pasteurised eggs 1 tablespoon fresh lemon juice

½ teaspoon crushed garlic

1 teaspoon Dijon mustard

3 anchovy fillets, finely chopped

¼ cup olive oil sea salt & ground pepper to taste

1 To make the dressing: in a medium bowl, mix together the yoghurt, mayonnaise, lemon juice, garlic, mustard and anchovy fillets. Gradually whisk in the olive oil until you have a runny consistency. (Or you could put all the ingredients for dressing in a blender and whizz up.)

2 To assemble salad: tear the lettuce into bite-size pieces and divide between 2 bowls. Arrange a sliced chicken breast on each mound of leaves. Add half an avo and a boiled egg to each bowl. Use a potato peeler to shave some Parmesan over each salad, dress with dressing and serve.