Cook 50 g dry pasta in boiling water according to the packet instructions until tender.

Drain the cooked pasta in a colander and leave it to cool slightly.

Season the 100 g chicken breast with 1 tsp peri peri seasoning, salt, and black pepper.

Whisk 20 g egg in a mixing bowl until smooth.

Dip the seasoned chicken breast into the whisked egg, coating all sides.

Coat the egg-covered chicken in 15 g crushed cornflakes, pressing the crumbs onto the surface.

Air fry the coated chicken at 190°C / 375°F for 8 minutes.

Flip the chicken and air fry for 6 to 8 more minutes, until the center reaches 75°C / 165°F.

Rest the cooked chicken for 3 minutes, then slice it into bite-size pieces.

Mix 15 ml peri peri marinade, 45 ml light mayo, 10 ml yogurt, 15 ml water, and 1/2 tsp peri peri seasoning in a bowl.

Dice the cooked bacon medallion and finely dice the red onion and red bell pepper.

Add the cooled pasta, 40 g sweetcorn, diced onion, diced bell pepper, diced bacon, and sliced chicken to a serving bowl.

Pour over the perinaise dressing and toss until all ingredients are evenly coated.

Top with crispy fried onions if desired, then serve immediately or chill before serving.