Preheat fan oven to 180 degrees C [320 fahrenheit] and prepare a baking tray sprayed with canola oil.
Prep the chicken: Chop the chicken breast into small bit size pieces and place in a bowl.
Organise the Crumb mix: set out 3 bowls on the bench. Bowl 1- Plain flour, Bowl 2- Egg + milk. Stir with a fork to combine, Bowl 3 – Breadcrumbs + onion salt, garlic salt, paprika, and oregano
Crumb the Chicken pieces: put all the chicken pieces into the flour. Use your hands or a spoon to move the chicken around until it is coated. To shake off the excess flour from the chicken, you might like to empty the bowl of chicken and flour into a strainer and shake over the sink.
Once flour has been shaken off, dip the pieces into the egg mixture. I normally do half at a time.
Finally coat the first half of chicken in the crumbs, lightly coating, so there is enough left over for the second half of the chicken pieces
As the chicken pieces are crumbed, spread them out into the oiled baking tray.
Bake the chicken for 15 minutes at 180 degrees C in a fan oven [320 fahrenheit]. Remember to put the timer on.
Place the pumpkin pieces onto a small baking tray and back for 7 minutes.
Dressing: in a jar with lid or container, add mayonnaise, soy, lemon juice and crushed garlic. Shake if in a jar (make sure lid is tight), or use a fork/whisk to combine if in a bowl.
Assembly: In two fresh and clean bowls, evenly divide the salad ingredients + the pumpkin. Drizzle the dressing over the salad. Sit the chicken pieces on top.
To Serve: a nice cold beer, or a tall glass of water