Crumbed Chicken & Bacon Potato Salad

• Cook potato in the boiling water, over high heat, 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, in a shallow bowl, combine the salt (for the crumb) and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine garlic, lemon zest, panko breadcrumbs, a drizzle of olive oil and a good pinch of salt and pepper.
• Dip chicken into flour mixture to coat, then into the egg and finally in the panko mixture. Transfer to a plate.  

Little cooks: Help crumb the chicken. Make sure to wash your hands well afterwards!

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. 

TIP: No air fryer? 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 (when no longer pink inside), 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon until golden, 5-6 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 and baby spinach leaves. Toss to coat. 

Little cooks: Take the lead and help toss the salad!