First, make the hazelnut dressing. Place the hazelnuts in a small food processor and blitz until they resemble breadcrumbs.
Add the remaining dressing ingredients, including 2 of the anchovies (reserve 4 for the salad). Blitz until you have a dressing that is of a creamy consistency.
Tear the romaine lettuce into large pieces and cut the cooked leftover chicken meat into strips. Chop up the four remaining anchovies. Then place the lettuce, chicken and anchovies in a bowl. Pour the hazelnut dressing over the salad and toss well.
Divide between two plates or bowls and serve sprinkled with Parmesan shavings.
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