Popcorn Chicken & Bacon Jam Tacos

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add the water, the balsamic vinegar and the brown sugar, stirring to combine. Cook until reduced, 1 minute. • Transfer to a bowl and set aside.

• While bacon jam is cooking, to the bowl with chicken, add cornflour, tossing to coat.

• Wash out frying pan and return to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, in a second medium bowl, combine deluxe salad mix and a drizzle of the white wine vinegar and olive oil. Season generously. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.