Brush a 125g skinless chicken breast with sunflower oil, grill until cooked through and then slice diagonally. Meanwhile, chop a 2.5cm thick piece of French baguette into cubes. Heat 2 tsp sunflower oil in a non-stick frying pan and add the chopped baguette. Fry for around 5 minutes, turning frequently, until the cubes of bread our nicely browned. Turn onto a piece of kitchen paper and dab off any excess oil. Fill a bowl with cos lettuce and top with the chicken. Add 2 tbsp reduced-fat Caesar dressing and toss well. Sprinkle the croutons on top and grate over 1 tbsp of Parmesan cheese. Serve with 1 slice granary bread and 1 apple.