Ok so you can make this with leftover roast chicken, or skinless chicken breasts poached or not even with chicken but I like to serve with a chicken escalope, it is a bit extravagant but then I think you need to make up for the fact that you're eating a salad right!! Ok now that we agree, here is what you'll need:

• Chicken escalopes - recipe here https://likeamamausedtomake.com/2014/04/25/chicken-escalopes/
• 2 free range eggs (I personally love and only really use Clarence Court eggs - their Burford Browns have the most exquisite yolks)
• Mayonnaise this can be homemade or bought
• White wine vinegar
• Lemon
• Mustard
• Parmesan
• Olive oil
• Salt
• Pepper

Ok so start by making your dressing first, then boil your eggs (you still want them a little soft in the middle) and frying up your escalopes (I am assuming you made these earlier and left them in the fridge). Ok put half a cup of mayonnaise in a bowl, adding a teaspoon of mustard and a tablespoon of white wine vinegar. Stir and then slowly add in about a 1/4 cup olive oil until it is the consistency you want it to be. Add about half a lemons juice, salt and pepper to taste. I think add a little grated parmesan to the dressing. You will notice I haven't actually added any anchovies because I don't like them either. Not so much in flavour but I don't like the idea of them being thrown about in my salad. I can't really explain it better than that..... Once you're happy with your dressing, and your escalopes are cooked and eggs are perfectly boiled, use a nice romaine lettuce or red gem lettuce with the leaves separated and dress the leaves generously, you could also add cucumber or avocado. I also sometimes like to make sourdough croutons to go with it. Just put the oven on high (220 degress) and cut stale sourdough (or any bread you have) into croutons and place in the oven with a little chopped rosemary and a little olive oil and salt. Keep an eye on them because they will cook quickly. When everything is on the plate shave some parmesan over the top.