Spinach and Chicken Meatball Salad
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Prep Time
15 MINS
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Cook Time
15 MINS
- KCals 186
- Carbs 14G
4 Servings
Ingredients
For the meatballs
- 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
- ½ red chilli seeds removed and diced
- 1 tbsp lime juice
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- low-calorie cooking spray
For the dressing
- 4 tbsp cider vinegar
- 2 tbsp reduced sugar and salt tomato ketchup
- 2 tbsp honey
- 2 tbsp lime juice
- ½ tsp Sriracha
- ¼ tsp garlic granules
- ½ red chilli seeds removed and finely diced
For the salad
- 240 g lettuce shredded
- 120 g cucumber sliced
- 8 cherry tomatoes quartered
Instructions
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Add the meatball ingredients to a food processor and blitz until smooth.
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Take walnut-sized amounts of the chicken mixture and roll in your hands to make smooth balls. The mix should make 20 meatballs.
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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.
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While the meatballs are cooking, add the dressing ingredients to a small bowl and stir to combine.
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Arrange the lettuce, cucumber and tomato on your serving plates top with the meatballs and drizzle with the dressing. Serve.