Step 1 Preheat oven to 220°C. Line 2 large baking trays with sheets of baking paper. Rinse all potato under cold running water; pat dry with paper towel. Arrange potato on one prepared tray in a single layer and drizzle with olive oil; bake, turning twice, for 40 minutes, or until potato chips are crisp and golden.
Step 2 Meanwhile, combine polenta, lemon zest, chives and parsley in a large bowl. Dip chicken fillets into beaten egg then into polenta mixture to evenly coat. Arrange chicken fillets on other prepared tray in a single layer and spray lightly with olive oil; bake for 15 minutes, or until golden and cooked through.
Step 3 Combine yoghurt, mayonnaise and lemon juice in a small bowl to make dressing; season with cracked black pepper.
Step 4 Place shredded veg in a salad bowl with baby cos lettuce; add dressing and stir well to coat veg.
Step 5 Serve crumbed chicken with chips, salad and lemon wedges.