Dressing:

1. Add the anchovies, egg yolks, crushed garlic, lemon juice and mustard to a food processor and blitz until creamy. Then, with the motor running, slowly drizzle in the olive oil until the dressing is smooth and emulsified. Finally, add the parmesan cheese and pulse until combined. Season to taste with salt & freshly ground black pepper.

Salad:

1. Heat a dash of olive oil in a frying pan. Add the Tegel Fresh Chicken Skinless Breast and cook over high-heat until the chicken is cooked through and golden brown. Remove the chicken from the heat and set aside to cool before slicing across the grain into strips. 
2. Place the cos lettuce leaves into a salad bowl, or arrange it on a platter. Top with the chicken, croutons, eggs and parmesan. Drizzle over the dressing and serve immediately.