First, you'll need to butterfly your chicken breasts to ensure they cook evenly and quickly on the griddle pan. Place the chicken breasts onto your chopping board with the fatter end towards the top of the board. Place your hand on top of the chicken breast and use a sharp knife to slice into the side of the breast, starting at the thicker end and down to the skinny end. Cut in about 3/4s of the way through before opening the breast out like a book. Flatten it so it's nice and even and repeat as needed. Season the chicken on both sides with salt and pepper and drizzle with a little olive oil. Clean your hands, board and knife with hot, soapy water.

Heat a large griddle pan or frying pan on high. Once hot, lay the butterflied and seasoned chicken breasts onto the hot grill. Cook for 5-6 minutes per side until the chicken is cooked all the way through. Once cooked, remove the **chicken from the grill and leave to rest.

Meanwhile, make the 'skinny' Caesar dressing. Into a mini blender add the anchovy fillets, grated garlic, dijon mustard, extra virgin olive oil, grated parmesan cheese and Greek yoghurt. Blend until smooth. Season with a little salt (you won't need much due to the anchovies and parmesan) and add a generous squeeze of lemon juice for some much-needed acidity. Blend again and set aside. You can also do this by hand if you don't have a blender. Just make sure you chop the anchovies and grate the garlic really finally.

Once rested, slice the cooked chicken into strips and dice the avocado, if using. Squeeze over a little lemon juice to prevent the avocado from turning brown.

Prepare the Romaine lettuce by seperating and washing the leaves before tearing them. Place into a very large salad bowl. Add the croutons and the diced avocado. Spoon over all of the dressing and mix well so all the leaves are coated.

Serve the salad with the grilled and sliced chicken on top, a few more anchovy fillets and some shaved parmesan, if you fancy.