Crispy Chicken Parmesan Salad
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Crispy Chicken Parmesan Salad

Crispy Chicken Parmesan Salad

with Spinach and Roasted Potatoes

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
Prep Time


serving amount

5 ounce


12 ounce

Chicken Breasts

1 teaspoon

Garlic Powder

1 unit


12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ 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.


Baking Dish
Baking Sheet
Large Pan
Plastic Wrap
Rolling Pin
Large Bowl



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.

Pound the chicken breasts

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.

Bake the chicken

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.

Make the dressing

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.

Dress the spinach and potatoes

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!