with Tomato, Charred Corn and Spinach Salad
Shake up dinnertime with a loaded, smart salad of savoury, Mexican-spiced chicken patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Chicken
250 g
Panko Breadcrumbs
0.25 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
Oil
4 tsp
Sugar
0.5 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 equal portions (16 portions for 4 ppl).
- 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 brown 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-brown, 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.
540
kcal
Calories
37
g
Fat
7
g
Saturated Fat
22
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
32
g
Protein
125
mg
Cholesterol
1020
mg
Sodium
0.2
g
Trans Fat
1350
mg
Potassium
125
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
