Herby Chicken Tendies & Zesty Pangrattato

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
• Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.

• While potato is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• Add panko breadcrumbs (see ingredients) and lemon zest and cook, stirring until golden brown, 3-4 minutes. Transfer to a bowl and season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

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

• Return the 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 the bowl with the potatoes.
• Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat.
• To the bowl with the apple and salad leaves, add a drizzle of vinegar and olive oil, toss to coat.