Popcorn Chicken Salad

ingredients

• 40g salted natural popcorn
• 55g panko breadcrumbs
• 50g cornflour
• 1/2 tsp black pepper
• 2 eggs
• 2 chicken breast fillets, cut into 2cm pieces
• cooking oil spray
• 400g coleslaw mix, tangy and crunchy

method

1. Preheat oven to 200 C. Line a large oven tray with baking paper

2. Place popcorn, breadcrumbs, cornflour, salt and pepper in a food processor; pulse until coarse crumbs form. Transfer mixture to a shallow bowl. Lightly beat eggs in a second shallow bowl.

3. Working in batches, first coat chicken in egg, draining off any excess, then toss in popcorn mixture, pressing firmly to coat well.

4. Arrange chicken, in a single layer, on tray; spray with oil. Bake for 15 minutes, turning chicken halfway through cooking, until golden and cooked through.

5. Add dressing sachet to coleslaw and mix well. Serve with chicken

notes

Add In

• Add 1 teaspoon of paprika to popcorn mixture. Serve with sweet chilli sauce

Swap It

Use chicken tenderloins instead of chicken breast fillets; cooking time will need to be adjusted.

Prep It

Prepare chicken to the end of step 4 the day before; store in an airtight container in the fridge.

Pack It

In the morning, assemble chicken and slaw in an airtight container; pack into lunch box with coleslaw dressing sachet. Just before eating, drizzle coleslaw dressing over salad and chicken.