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, balsamic vinegar and 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, 4-5 minutes.
• Transfer to a paper towel-lined plate. 

TIP: Chicken is cooked through when it’s no longer 
pink inside.

• Meanwhile, in a second medium bowl, combine 
deluxe salad mix and a drizzle of white wine
vinegar and olive oil. Season generously with 
salt and pepper.
• Microwave mini flour tortillas on a 
microwave-safe plate in 10 second bursts 
until warmed through.