Recipe

Chicken popcorn salad

  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Chicken popcorn salad
  • 1 medium_piece kumara (orange sweet potato) (400g)
  • 2 tablespoon olive oil
  • 200 gram (6½-ounce) chicken breast fillet
  • 2 eggs
  • 2 tablespoon milk
  • 1 tablespoon plain (all-purpose) flour
  • 1 cup (50g) japanese (panko) breadcrumbs
  • cooking-oil spray
  • 1 (100g) packet plain microwave popcorn
  • 1 (240g) baby cos (romaine) lettuce
  • 250 gram (8 ounces) cherry tomatoes
  • 2 teaspoon honey
  • 2 teaspoon wholegrain mustard
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup fresh parsley sprigs, loosely packed
  • 1/2 fresh chives, bunch coarsely chopped

Method

Chicken popcorn salad
  • 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.

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