Crumbed Chicken & Bacon Potato Salad

• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. 
• When the 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, panko breadcrumbs, a good drizzle of olive oil
and a good pinch of salt and pepper.
• Dip chicken into the flour mixture to coat, then into the egg and finally into the panko mixture. Transfer to a plate. 
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. 
TIP: No air fryer? Leave the oil out of the panko crumb. 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. Transfer to a paper towel-lined plate. 

• While the chicken is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 and the salt (for the salad). Season with pepper, then add potato, green beans and baby spinach leaves. Toss to coat.