Did you know an Italian restaurateur avoiding prohibition in California invented the Caesar salad in Tijuana, Mexico? It's quite the origin story for this bistro classic, but we feel the knowledge only enhances your enjoyment of it. Sandwich yours between two buns for a hand-held spin on this fave salad of pan-fried chicken, parmesan, fresh lettuce and a luscious dressing.
Finely zest and juice lemon. Place lemon juice, lemon zest, mustard, fish sauce and aioli in a bowl and mix until well combined. Season with salt and pepper.
Thinly slice cucumber into half moons, set aside ¼ for burgers. Remove and set aside 4 whole lettuce leaves. Cut remaining lettuce into wedges.
Halve chicken horizontally to yield 2 thinner pieces. Season well with salt and pepper. Heat oil in a frypan over medium-high heat. Add chicken and cook for 3 minutes each side or until cooked through. Remove chicken from heat and set aside to rest while you toast buns.
Halve buns. Wipe out pan and return to medium heat. Add buns, cut-side down, and cook for 1 minute or until lightly toasted. Set aside and keep warm.
Place lettuce wedges, cucumber and ½ the Caesar dressing in a bowl and toss to combine. Season with salt and pepper.
Divide reserved lettuce leaves between bun bases and top with reserved cucumber. Season with salt and pepper. Top with chicken and sprinkle with parmesan. Spoon over remaining Caesar dressing and sandwich with bun tops. Serve with cos salad.