Lighter Caesar salad

Method

1. Bring a large saucepan of water to the boil. Add the whole eggs and boil for 6 minutes, then drain and run under cold water until cool. Peel the eggs and set aside.
2. Put the chicken breasts between 2 sheets of cling film and flatten with a rolling pin. Discard the cling film. Heat a large non-stick griddle pan to high. Rub the 1 tbsp olive oil over the chicken, then griddle for 3-4 minutes on each side until cooked through. Put on a chopping board and cut into strips (keep the pan hot).
3. Brush the rye bread with a little more oil, then put into the griddle pan. Toast for a few minutes, turning once, until golden and crisp. Tear into pieces, then put into a bowl and season. Brush the parma ham slices with a little oil, then griddle for 2 minutes on each side or until crisp. Remove to a plate to firm up, then break into shards.
4. In a food processor (or using an electric mixer), whizz the yogurt, egg yolks, anchovies, garlic, and lemon zest and juice. Season to taste.
5. Toss the cucumber, celery and lettuce on a serving platter. Scatter with the croutons, ham shards and chicken strips. Quarter the boiled eggs, then add them to the salad. Drizzle over the dressing, then serve immediately.