Crispy Chicken Parmigiana Salad

Roast the potatoes: Wash and cut the potatoes into 3/4-inch cubes. Toss them on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-30 min.

Meanwhile, wash and dry all produce. In a shallow dish, combine the panko, Parmesan and garlic powder. Halve the lemon, cutting one of the halves into wedges.

Prep the chicken breasts: Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound the chicken with a mallet or heavy-bottomed pan until 1⁄2-inch thick. Season the chicken with salt and pepper.

Cook the chicken: Place the chicken on another lightly oiled baking sheet and spread each chicken breast with 1 tbsp sour cream (DO: measure out.) Press the panko mixture onto the sour cream to adhere. Bake in the centre of the oven until the chicken is cooked through and the top is crispy, 12-15 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Make the salad: Meanwhile, in a large bowl, combine the remaining sour cream with a large drizzle of oil, and a squeeze of lemon juice (to taste.) When the potatoes are baked, toss them into the bowl with the dressing along with the spinach. Season to taste with salt and pepper.