Chicken popcorn salad

chicken popcorn salad
1H 15M



1.Preheat oven to 220°C (200°C fan forced).
2.Peel kumara with a vegetable peeler, then chop into chunks. Put the kumara into a medium bowl with half the oil, season with salt and pepper and mix well. Put the kumara in a single layer on an oven tray. Put the tray in the oven and roast for about 20 minutes or until kumara is soft when tested with a fork or skewer.
3.Meanwhile, cut the chicken into 2cm (¾-inch) pieces.
4.Crack the eggs, one at a time, into a medium bowl, add the milk and whisk with a fork until combined. Mix the flour and breadcrumbs in another medium bowl.
5.Brush the base of two shallow oven trays with the rest of the oil.
6.Place half the chicken into the egg mixture, coat chicken in the egg, drain off excess egg, toss the chicken in the breadcrumbs until coated.
7.Spread the chicken in a single layer on one of the oven trays. Repeat with the remaining chicken.
8.Spray chicken with cooking-oil spray. Put the trays in the oven and roast for 10 minutes. Use tongs to turn the chicken over then roast for a further 10 minutes.
9.Meanwhile, cook the popcorn according to the instructions on the packet.
10.Separate, wash and dry the lettuce leaves. Cut some of the larger tomatoes into wedges, leave smaller ones whole.
11.To make the dressing, put the honey, mustard and mayonnaise into a small bowl and mix well.
12.Arrange the lettuce leaves on a large serving platter. Put the chicken, 2 cups of the popcorn, tomato and kumara in a medium bowl, season to taste with salt and pepper and mix well. Spoon chicken mixture over the lettuce, sprinkle over herbs. Serve salad with the dressing.