Chicken fillet cut into small pieces lengthwise, fry quickly over high heat until cooked (better to use a grill), avocado, clean, cut into slices along. Walnuts roast in the oven and chop coarsely.
Prepare the filling: Mix in a blender the garlic, lemon juice, mustard, anchovies, Parmesan, butter and pepper.
On a large flat plate lay lettuce leaves, place in the center of chicken, neatly on top of and around the avocado slices, sprinkle with nuts and — if desired — thin slices of Parmesan. Drizzle with dressing and serve.