Chicken Popcorn Salad

• 1 None medium sweet potato, peeled, chopped
• 2 tbsp olive oil
• 7 oz chicken breast fillet, cut into 3/4 inch pieces
• 2 None large eggs
• 2 tbsp milk
• 1 tbsp flour
• 1/2 cup breadcrumbs
• 2 cups popcorn
• 1 head baby romaine lettuce
• 9 oz cherry tomatoes, halved
• 2 tsp honey
• 2 tsp whole-grain mustard
• 1/3 cup mayonnaise
• 1/2 bunch fresh parsley sprigs, loosely packed
• 1/2 bunch fresh chives, coarsely chopped

1. Preheat oven to 425u0b0F.
2. Coat potatoes in 1 tbsp oil and season. Arrange in a single layer on a baking tray and roast for 20 mins, or until soft.
3. Brush 2 shallow baking trays with remaining olive oil. Whisk together eggs and milk with a fork until combined. Mix flour and breadcrumbs in another bowl. Coat chicken in egg mixture then breadcrumbs. Distribute between oiled baking trays and roast for 10 mins. Flip over and roast for another 10 mins.
4. Arrange lettuce on a large serving platter. Top with chicken, popcorn and tomatoes. Season. Sprinkle with herbs. Whisk together honey, mustard and mayonnaise then drizzle over salad. Serve.

sweet potato, olive oil, chicken breast fillet, eggs, milk, flour, breadcrumbs, popcorn, romaine lettuce, cherry tomatoes, honey, mayonnaise, parsley sprigs, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/33458 (may not work)