Chicken Parm Salad

Chicken Parm Salad

Total Time: 30 minutes | Servings: 2


12-ounce Yukon Gold Potatoes
1/4 cup Panko Breadcrumbs (Contains Wheat)
1/4 cup Parmesan Cheese (Contains Milk)
1 teaspoon Garlic Powder
12-ounce Chicken Breasts
3 tablespoon Sour Cream (Contains Milk)
1 unit Lemon
5-ounce Spinach
4 teaspoon Olive Oil
Salt & Pepper


  1. Preheat Ventray Oven to 400 degrees f. Cut potatoes into 3/4-inch cubes. Toss on a baking tray with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, tossing halfway through.
  2. Combine 1/4 cup panko, parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Place the chicken breasts between two sheets of plastic wrap. Mash with a rolling pin, mallet, or heavy-bottomed skillet until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Place chicken breasts on a lightly oiled baking sheet, and brush 2 tbsp sour cream on the top. Press crust mixture into sour cream. Bake in ventray oven until chicken is cooked through and crust is crispy.
  5. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
    When potatoes are done, add to the bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.