It’s time to graduate from the chicken Caesar and introduce yourself to a new chicken and creamy salad combo that is—dare we say it—elevated. Here, panko-breaded breasts are given a pinch of lemon zest for a fragrant effect. Then, a spring mix and tomato salad with a rich, dairy-licious sour cream dressing is added to the side. Throw in some roasted potatoes and boom: welcome to the next level of dinnertime sophistication.
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Yukon Gold Potatoes
Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch-thick wedges. Zest lemon until you have ½ tsp zest, then cut into halves. Halve tomatoes. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 25-30 minutes, tossing halfway through.
Place panko in a shallow dish or bowl and season with salt and pepper. In a separate medium bowl, stir together lemon zest, garlic powder, 2 TBSP sour cream (1 pack), and a pinch of salt and pepper.
Place one chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or a heavy-bottomed pan until ½-inch thick. Repeat with remaining chicken. Season chicken with salt and pepper, then toss each piece in sour cream mixture to coat. Dip into panko, coating all over and pressing to adhere.
Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until no longer pink in center and panko is golden brown, 3-4 minutes. TIP: Work in batches if you can’t easily fit all of the chicken in the pan. If it cools, place the chicken in the oven for a minute or two to heat it up.
Stir together remaining sour cream, a squeeze of lemon, and a large drizzle of olive oil in a large bowl. Season with salt and pepper. Add lettuce and tomatoes to bowl and toss to coat.
Divide chicken and potatoes between plates and serve with salad on the side.