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Chicken Parm Salad

Chicken Parm Salad

with Baby Spinach and a Creamy Lemon Dressing

Meal of the Month
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The words “chicken parm” usually have us reaching for our stretchy pants, but this version has all of the cheesy, breaded goodness you know and love in a less over-the-top package. The chicken breasts are baked, not fried, while the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy lemon dressing.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Garlic Powder

12 ounce

Chicken Breasts

3 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lemon

5 ounce

Spinach

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber9 g
Protein48 g
Cholesterol140 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Plastic Wrap
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.

2

Meanwhile, combine ¼ cup panko (we sent more), Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

3

Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.

4

Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.

5

Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.

6

Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.