Zesty Garlic Chicken & Bacon-Potato Salad

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain, then transfer potato to a large bowl. Season to taste, cover to keep warm and set aside. • Meanwhile, add apple and mixed salad leaves to a medium bowl. Set aside. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside.

• While the potato is cooking, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil in a small bowl. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko mixture, stirring, until golden brown, 3-4 minutes. • Add lemon zest and parsley and cook until fragrant, 1 minute. Return to the small bowl and season to taste.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove from heat.

TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, 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 bacon to the bowl with potatoes. Add dill & parsley mayonnaise, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.