Open chicken Caesar sandwich

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* 2 skinless  chicken breasts
* 1 tsp sunflower oil
* 2 Little Gem lettuces
* 2 tbsp low-fat creeme fraiche or Greek yogurt
* 1 tbsp grated parmesan , plus a few shavings, 
  to serve
* squeeze lemon juice
* 1 tsp capers , roughly chopped
* 2 thick slices bread
* 1 small garlic clove , cut in half

1.Heat a griddle pan. Rub the chicken with the oil, 
  season with salt and pepper, then griddle 
  for 7 mins each side or until cooked through. 
  Set aside to rest.
2.Meanwhile, separate the lettuce leaves. 
  Mix the creeme fraiche, parmesan, 
  lemon juice and capers with 1 tbsp cold water, 
  then season to taste.
3.3 Toast the bread and rub with the cut side 
  of the garlic, then crush the garlic and 
  add to the dressing. Slice the warm 
  chicken breasts on the diagonal, then top the 
  toast with lettuce leaves, sliced chicken breast 
  and a drizzle of the Caesar dressing. 
  Finish with a few shavings of parmesan.

Try

Make it a salad

Cook 4 chicken breasts as above. Tear the leaves 
from 4 Little Gems and double the dressing. 
Toast 4 slices bread, rub with garlic, 
then cut into croutons. Add a few anchovies, 
if you like, then toss everything together 
and serve.

Speed it up

To make this even quicker, use Caesar dressing 
from a bottle and finish it off with a little 
shaved parmesan.
Per serving

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