1Fry the capers in olive oil until golden and crispy.
2Set aside the fried capers on paper towel.
3In the same pan, add panko breadcrumbs with a drizzle of olive oil, salt, and pepper.
4Fry the panko breadcrumbs until golden and crunchy to make the pangrattato.
5In a large bowl, mash together anchovies, dijon mustard, garlic, salt, and pepper until it forms a paste.
6Add mayo, Greek yogurt, parmesan, red wine vinegar, lemon juice, and olive oil to the bowl.
7Mix the dressing until thick, creamy, and smooth.
8Add iceberg lettuce, red cabbage, cucumber, celery, carrot, avocado, red onion, chives, crispy capers, parmesan, and shredded roast chicken to the dressing.
9Toss everything until every piece is evenly coated in the dressing.
10Finish with the pangrattato and extra parmesan before serving.