Spinach and Chicken Meatball Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 3 chicken breasts (approx. 400g )
- • 30 g spinach
- • 4 g fresh coriander (chopped)
- • 1 garlic clove (peeled and crushed)
- • 5 cm piece ginger (peeled and grated)
- • 1/2 red chilli (seeds removed and diced)
- • 1 tbsp lime juice
- • 1 tbsp light soy sauce
- • 1 tbsp fish sauce
- • low-calorie cooking spray
- • 4 tbsp cider vinegar
- • 2 tbsp reduced sugar and salt tomato ketchup
- • 2 tbsp honey
- • 2 tbsp lime juice
- • 1/2 tsp Sriracha
- • 1/4 tsp garlic granules
- • 1/2 red chilli (seeds removed and finely diced)
- • 240 g lettuce (shredded)
- • 120 g cucumber (sliced)
- • 8 cherry tomatoes (quartered)
Preparation Steps
Add the meatball ingredients to a food processor and blitz until smooth.
Take walnut-sized amounts of the chicken mixture and roll in your hands to make smooth balls. The mix should make 20 meatballs.
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the meatballs and cook for 10-12 minutes turning to brown on all sides. Check that the meatballs are cooked by cutting one in half to make sure the juices run clear.
While the meatballs are cooking, add the dressing ingredients to a small bowl and stir to combine.
Arrange the lettuce, cucumber and tomato on your serving plates top with the meatballs and drizzle with the dressing. Serve.