Our PlansGift CardsHelloFresh for Teams
Crispy Chicken Parmigiana Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Chicken Parmigiana Salad

Crispy Chicken Parmigiana Salad

with Potatoes and Spinach

Everyone knows the best part of Chicken Parmigiana is the layer of gooey cheese on top of crispy chicken. We’re recreating that same combination, but lightening it up in salad form. We think it’s the most delicious way to get in those leafy greens!


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

Total Time30 minutes


/ serving 4 people

10 ounce


24 ounce

Chicken Breasts

2 teaspoon

Garlic Powder

1 unit


24 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 ounce

Parmesan Cheese

(Contains Milk)

4 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

1 pinch


1 pinch


2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories553 kcal
Energy (kJ)2314 kJ
Fat20 g
Saturated Fat6 g
Carbohydrate46 g
Sugar0 g
Dietary Fiber8 g
Protein53 g
Cholesterol0 mg
Sodium403 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.


Baking Dish
Baking Sheet
Large Pan
Plastic Wrap
Large Bowl



Make the panko mixture: Preheat the oven to 425 degrees. In a shallow dish, combine the panko, parmesan, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 1-inch cubes and toss on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper.


Cook the potatoes: Place the potatoes in the oven for approximately 30 minutes, tossing halfway through, cooking until golden brown and tender.

Prep the chicken breasts

Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound the chicken with a rolling pin, mallet, or heavy-bottomed pan until ½-inch thick. Season the chicken with salt and pepper.

Cook the chicken

Place the chicken on a lightly oiled baking sheet and spread the chicken with 1 Tablespoon sour cream (per chicken breast). Press the panko mixture onto the sour cream to adhere. Place in the oven for about 15 minutes, until the chicken is cooked through and crispy.

Make the dressing

Halve the lemon, cutting one of the halves into wedges. In a large bowl, combine 2 Tablespoons sour cream, 2 large drizzles of olive oil, a large squeeze of lemon juice, and a pinch of salt and pepper.

Make the spinach-potato salad

When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season to taste with salt and pepper.


Plate: Serve the crispy chicken Parmigiana on a bed of spinach-potato salad, with wedges of lemon for squeezing over the chicken. Enjoy!