HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chicken Parmesan Salad
Crispy Chicken Parmesan Salad

Crispy Chicken Parmesan Salad

with Spinach and Roasted Potatoes

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Best part of chicken Parmesan? The thick layer of gooey, creamy cheese melted on top of crispy chicken. In this dish, we’ve recreated the same dreamy combination but given it a lighter twist by tossing in some greens. Needless to say, it’s the best of both worlds.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

5 ounce


12 ounce

Chicken Breasts

1 teaspoon

Garlic Powder

1 unit


12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


4 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories537 kcal
Energy (kJ)2247 kJ
Fat19 g
Saturated Fat7 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber9 g
Protein53 g
Cholesterol149 mg
Sodium355 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.
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Sheet
Large Pan
Plastic Wrap
Rolling Pin
Large Bowl
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Preheat the oven to 450 degrees. In a shallow dish, combine the panko, Parmesan cheese, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 3/4- inch cubes and toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper.


Roast the potatoes: Place the potatoes in the oven for 25 minutes, flipping once, until golden brown and tender.


Working one at a time, place the chicken breasts 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.


Place the chicken on a lightly oiled baking sheet and spread with 1 Tablespoon sour cream each. Press the panko mixture into the sour cream. Place in the oven for 12-15 minutes, until the chicken is cooked through and crispy.


Halve the lemon. Cut one of the halves into wedges. In a large bowl, combine 1 Tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.


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


Plate: Serve the crispy chicken Parmesan on a bed of spinach salad with a wedge of lemon for squeezing. Enjoy!