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Chicken Parm Salad

Chicken Parm Salad

with Baby Spinach and a Creamy Lemon Dressing

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It’s easy to like cheesy, crispy chicken Parmesan, but our customers seem to really, really love it. This HelloFresh Hall of Fame recipe was voted an all-time favorite because it’s easy, simple, and incredibly tasty. The chicken breasts are baked, not fried, and served over spinach salad with a freshly squeezed lemon dressing. It’s a lighter, brighter twist on a tried-and-true classic.

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Parmesan Cheese

(ContainsMilk)

2 teaspoon

Garlic Powder

24 ounce

Chicken Breasts

6 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lemon

10 ounce

Spinach

Not included in your delivery

7 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber7 g
Protein52 g
Cholesterol130 mg
Sodium420 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 large 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 panko, 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.

4

Place chicken breasts on a lightly oiled baking sheet and brush tops with 4 TBSP sour cream (that’s 2 packs—we’ll be using the rest 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 remaining sour cream, 4 tsp olive oil, a big 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.