Baked Parmesan Chicken Spinach Salad with Potatoes

This baked Parmesan chicken salad keeps the crisp, cheesy comfort of breaded chicken while pairing it with fresh spinach and golden roasted potatoes.

A quick sour cream and lemon dressing brings the whole plate together, with lemon wedges on the side for a bright finish.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450°F. Cut the Yukon Gold potatoes into 3/4-inch cubes.
2. Place the potatoes on a baking sheet. Toss with a drizzle of olive oil and a generous pinch of salt and pepper. Roast until lightly browned and tender, about 25 minutes, tossing halfway through.
3. While the potatoes roast, stir together the panko, Parmesan, garlic powder and a pinch each of salt and pepper in a small bowl.
4. Place each chicken breast between two pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy-bottomed pan until 1/2 inch thick. Season both sides with salt and pepper.
5. Lightly oil a second baking sheet and arrange the chicken on it. Brush the tops with 2 tablespoons sour cream, then press the panko-Parmesan mixture over the sour cream to coat.
6. Bake the chicken until cooked through and the crust is crisp, 12 to 15 minutes.
7. Halve the lemon. Cut one half into wedges. In a large bowl, whisk together 1 tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and pepper.
8. When the potatoes are done, add them to the bowl with the dressing along with the spinach. Toss until evenly coated, then season with additional salt and pepper to taste.
9. Divide the spinach and potato salad between plates. Top with the baked Parmesan-crusted chicken and serve with lemon wedges for squeezing over the top.

Recipe Tips

FAQ

How long does the chicken bake?

Bake the pounded, crusted chicken at 450°F for 12 to 15 minutes, until cooked through and the topping is crisp.

What is the dressing made from?

The dressing is a quick mix of sour cream, olive oil, fresh lemon juice, salt and pepper.

Do the potatoes go in the salad warm?

Yes. Once the roasted potatoes are tender and lightly browned, toss them with the dressing and spinach before serving.

Can I make this for four servings?

Yes. Use 24 ounces Yukon Gold potatoes, 1/2 cup panko, 1/2 cup Parmesan, 2 teaspoons garlic powder, 24 ounces chicken breasts, 6 tablespoons sour cream, 1 lemon, 10 ounces spinach and 7 teaspoons olive oil.