with Tomato, Charred Corn and Spinach Salad
Shake up dinnertime with a smart salad loaded with savoury Mexican-spiced chicken patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together! Ingredients: Ground chicken • Spinach • Roma tomatoes • Thaw-friendly corn (corn, modified vinegar) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pepitas • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Chicken
250 g
Panko Breadcrumbs
0.165 cup
Baby Spinach
113 g
Tomato
1 unit(s)
Corn Kernels
56.5 g
Feta Cheese, crumbled
0.25 cup
Pepitas
28 g
Ranch Dressing
2 tbsp
White Wine Vinegar
1 tbsp
Mexican Seasoning
1 tbsp
Garlic Salt
0.5 tsp
Sugar
0.5 tsp
Oil
4 tsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 ppl).
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
- Remove from heat, then transfer corn to a plate to cool.
- Carefully wipe the pan clean.
- Add chicken, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
- Divide mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Reheat the same pan (from step 1) over medium.
- When the pan is hot, add 2 tsp (4 tsp) oil, then patties.
- Cook until golden all over and cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn.)
- Transfer toasted pepitas to a plate.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Cut tomato into 1/4-inch pieces.
- Add spinach, tomatoes and corn to the bowl. Toss to combine.
- Divide salad between plates. Top with patties.
- Drizzle with ranch dressing.
- Sprinkle pepitas and feta over top.
530
kcal
Calories
35
g
Fat
7
g
Saturated Fat
20
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
32
g
Protein
120
mg
Cholesterol
990
mg
Sodium
0.2
g
Trans Fat
1400
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
