Herb-Crumbed Chicken & Bacon Potato Salad
with Green Beans & Baby Spinach
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
What better way to perk up juicy chicken breast than with a herby panko crumb? Serve with a loaded potato salad, complete with baby spinach for an extra dose of greens and our mustard mayo for creaminess and tang.
Ingredients
½
lemon
1 packet
green beans
2
potato
2 clove
garlic
2 sprig
rosemary
1 sprig
spring onion
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
salt (for the crumb)
2 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
¼ tsp
salt (for the potato)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Trim and roughly chop green beans. Finely chop garlic. Pick rosemary leaves, then finely chop. Roughly chop spring onion. • Place your hand flat on top of each chicken breast and slice horizontally to make two thin steaks.
• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When potato has 4 minutes remaining, add green beans to saucepan and cook until just tender. Drain potato and green beans, then transfer to a bowl to cool.
• While potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into the egg and finally in the herb-panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer to a large bowl. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). Season with pepper, then add potato, green beans, baby spinach leaves and spring onions. Toss to coat.
• Divide chicken and bacon, potato and green bean salad between plates. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The bacon potato salad was a standout favourite, with the mustard mayo, lemon, and rosemary-garlic crumb all praised for adding real depth. Some found the mustard mayo or garlic overpowering, so adjust to taste.
- Ease of prep: The crumbing process involves multiple bowls and steps, and many found it more time-consuming than expected — best saved for a relaxed evening rather than a busy weeknight.
- Suggestions: The crumb coating can struggle to stick, so ensure chicken is well dried before dredging and use enough oil in the frying pan. Some cooks halved the garlic, skipped the crumbing and simply pan-fried the chicken, or added a drizzle of extra dressing to the salad for more flavour.
- Leftovers: The potato salad kept well and made a great lunch the next day, with several reviewers noting it was even tastier after sitting overnight.
- Portions: A few reviewers felt the chicken portions were on the small side, while others noted the recipe generously fed a family with some left over.
- Cooking method: The air fryer worked well for many and delivered a satisfying crunch, though some found the chicken needed closer to 25 minutes rather than the suggested 15 minutes to cook through fully.
