Chicken Parm Salad

Chicken Parm Salad

with Baby Spinach and a Creamy Lemon Dressing

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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.

    30 mins American 738 Kcal

    Nutrition Facts

    Nutrition facts per 1 serving

    Calories 738 Kcal
    Calories from Fat 239 Kcal
    Cholesterol 222 mg
    Dietary Fiber 5 g
    Energy 3090 Kj
    Protein 76 g
    Saturated Fat 21 g
    Sodium 1370 mg
    Sugar 7 g
    Total Carbohydrates 49 g
    Total Fat 26 g
    Potatoes 360 g
    Panko Breadcrumbs 0.25 Cup
    Shredded Parmesan Cheese 0.25 Cup
    Garlic powder 1 Teaspoon
    Chicken Breasts 400 g
    Sour Cream 3 Tablespoon
    Lemon 1 Unit
    Baby Spinach 120 g
    Olive Oil 4 Teaspoon
    • Small bowl
    • Baking Sheet
    • Large Bowl
    • Pan
    • Plastic Wrap