Popcorn Chicken Breast Cobb Salad With Ranch-Style Dressing

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add your egg[s] to a pot of boiled water with a pinch of salt (salt prevents the eggs from cracking) and bring to a boil over a high heat

Once boiling, cook for exactly 8 min for perfect, medium-boiled eggs, then fill a bowl of very cold water and add the boiled egg[s] to the bowl and set aside

Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with half your white wine vinegar (you'll use the rest later!) – this is your marinade

Add your diced chicken breast to the marinade and give everything a good mix up then set aside until later

Tip: This will help to tenderise your chicken!

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Cut your cucumber into quarters lengthways, then slice finely

Chop your tomato[es] finely

Drain your sweetcorn

Peel and grate your garlic

Add your mayo to a separate bowl with your dried oregano, grated garlic, the remaining white wine vinegar, 1/2 tsp [3/4 tsp] [1 tsp] cold water and a generous pinch of salt and pepper

Give everything a good mix up – this is your ranch-style dressing

Peel the cooled boiled egg[s] and cut them in into quarters

Drain the chicken from the marinade, discard the marinade

Add your ground smoked paprika and ground turmeric to the bowl and mix it all up

Add your cornflour with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a generous pinch of salt and pepper

Give everything a good mix until the chicken is fully coated

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil over a high heat

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!) – this is your popcorn chicken

Once crispy, transfer to kitchen paper