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American Recipes
Crispy Chicken Parmigiana Salad

Crispy Chicken Parmigiana Salad

with Potatoes and Spinach

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Rated 3.5 / 4out of 4040 ratings
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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
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


1 ounce

Parmesan Cheese


2 ounce

Sour Cream


Not included in your delivery






Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2313.752 kJ
Calories553 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate46 g
Sugar4 g
Dietary Fiber8 g
Protein53 g
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.
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Sheet
Large Pan
Plastic Wrap
Large Bowl
Instructionsarrow up iconarrow up icon
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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 drizzle of oil and a large pinch of salt and pepper.


Cook the potatoes: Place the potatoes in the oven for 25-30 minutes, tossing halfway through, cooking until golden brown and tender.

Prep the chicken breasts
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
Cook the chicken

Place the chicken on a lightly oiled baking sheet and spread the 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
Make the dressing

Halve the lemon, cutting 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.

Make the spinach-potato salad
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!