Chicken Parm Salad with Spinach & Lemon Dressing

The words “chicken parm” usually have us reaching for our stretchy pants, but this version has all of the cheesy, breaded goodness you know and love in a less over-the-top package. The chicken breasts are baked, not fried, while the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy lemon dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss potatoes on a foil-lined baking sheet with drizzle olive oil, salt & pepper. Roast (25 min.) until lightly browned & tender, tossing halfway through.

Step 2

Meanwhile, combine ¼ cup panko, Parmesan, garlic powder, salt & pepper in sm. bowl.

Step 3

Place a chicken breast between 2 pcs. plastic wrap. Pound ½” thick. Season with salt & pepper. Repeat with other breast.

Step 4

Place chicken breasts on a lightly oiled foil-lined baking sheet; brush tops with 2T sour cream. Press crust mixture into sour cream. Bake (12-15 min.) until chicken is cooked through & crust is crispy.

Step 5

In lg. bowl, combine 1T sour cream, lg. drizzle olive oil, a squeeze lemon juice, & salt & pepper. When potatoes are done, add to bowl along with spinach & toss to coat evenly. Season again with salt & pepper.

Step 6

Divide salad between plates; top with chicken. Serve with lemon wedges on the side.

↑Support creators by visiting their site 😊