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+ servings
Crispy, crunchy and light popcorn chicken salad
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Popcorn Chicken Salad

Popcorn Chicken Salad is the perfect crispy, crunchy, light and tangy dinner meal for busy weekday nights after a big day at work.  
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 462kcal
Author Kim

Ingredients

  • 200 grams or 7 oz. Chicken Breast, chopped into 1 cm pieces
  • 1 tablespoon plain flour
  • 1 medium Egg
  • 2 tablespoons milk
  • ½ cup Panko Breadcrumbs (or wholemeal bread crumbs)
  • ½ teaspoon Onion Salt
  • ½ teaspoon Garlic Salt
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon dried Oregano
  • Canola oil spray
  • ½ cup diced pumpkin
  • 2 cups Fresh Spinnich or Rocket leaves
  • 1 Carrot (chopped into small matchsticks)
  • 1 Zucchini (chopped into small matchsticks)
  • 6 Cherry tomatoes (quartered)

Dressing

Instructions

  • 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

Notes

  1. I have a julienne peeler that I use on carrots and zucchini that turns it into matchstick strips. I bought it from a kitchen shop a while ago and I remember it was pretty cheap.  It really does save time with these types of chopping tasks if you’re not a fan of them.

Nutrition

Calories: 462kcal | Carbohydrates: 98g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Fiber: 7g | Sugar: 18g