Preheat the oven to 400°F (200°C).
Mist a baking tray with the cooking oil spray.
Crack the egg into a bowl and whisk it.
In a second bowl, stir together the wheat germ, flax, and all of the spices listed under "for the popcorn chicken."
Instead of dipping the pieces of chicken individually, I dropped them all into the bowl with the egg and stirred thoroughly to coat them.
Next, I drained the coated chicken pieces and stirred them into the bowl with the wheat germ. Each piece of chicken should be generously coated with the wheat germ mixture on all sides.
Arrange the chicken pieces in a single (non-touching) layer on your baking tray. Lightly mist them with the cooking spray to help them crisp up.
Bake the chicken for 20 minutes total, flipping them halfway through cooking time. While the chicken cooks, work on the rest of the salad.