Parmesan Chicken Salad

INGREDIENTS

• 1 cup baby potatoes, quartered

• 1/4 cup panic bread crumbs

• 1/4 cup parmesan cheese

• 1 teaspoon garlic powder

• 12 ounces chicken breast (I prefer tenderloins)

• 3 tablespoons low fat plain Greek Yogurt

• 1 lemon, quartered

• 4-6 cups baby spinach

DIRECTIONS
Preheat oven 450ºF

1. Place potatoes on baking sheet with a drizzle of olive oil, pinch of salt and pepper. Roast for 25 minutes.

2. Combine panko, Parmesan and garlic powder in a small bowl.

3. Place chicken on baking sheet. Brush tops with 2 TB Greek yogurt. Press panko mixture into yogurt. Bake for 15 minutes.

4. Combine 1 TB Greek yogurt, juice of half a lemon, 1 TB olive oil and a pinch of salt and pepper in a larger bowl.

5. Toss potatoes and spinach in dressing.

6. Plate chicken on top of salad.