Spinach and Chicken Meatball Salad
You’ve got to try livening up your salad menu with these Thai-inspired meatballs! Delicious served hot or cold, they’re just perfect for warm summer evenings. We’ve drizzled them in a super simple sweet chilli dressing with zingy hints of lime and a dash of Sriracha-style heat for only 186 calories per serving.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you’re in the mood for a flavoursome summer dinner, look no further than our Spinach and Chicken Meatball Salad. We’re talking juicy, homemade meatballs tossed together with fresh, crunchy salad veg and drizzled in a sweet yet zingy chilli dressing – and it’s so quick to make.
To help this gorgeous sunny weather dish come in as light as 186 calories per serving, we’ve prepared our meatballs from scratch. Simply blitz the ingredients together in a food processor and shape them into twenty individual balls (there’s no need to worry about making them perfectly round, they’ll still be yummy!).
We’ve used lettuce, cucumber and tomato for our salad but there’s nothing to stop you mixing things up a bit. Just be sure to adjust the calories accordingly when making ingredient swaps. If you’re on the lookout for more slimming-friendly inspiration, have a scroll through Our Top Salad Recipes.
What diets is this Spinach and Chicken Meatball Salad suitable for?
This Spinach and Chicken Meatball Salad recipe is suitable for dairy-free diets.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Spinach and Chicken Meatball Salad?
You won’t need any fancy ingredients to make this super simple recipe.
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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.
What could I serve with this Spinach and Chicken Meatball Salad?
This Spinach and Chicken Meatball Salad is best served on a warm summer’s evening, with any of the following slimming-friendly side dishes:
How do you know when Spinach and Chicken Meatball Salad is cooked?
You should cook the meatballs until they’ve browned on all sides in a frying pan. This will take around 10-12 minutes. You can check that the meatballs are cooked by cutting one in half to make sure the juices run clear.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Spinach and Chicken Meatball Salad in the fridge?
This recipe can be enjoyed while the meatballs are hot or cold. If you have any leftover meatballs, make sure that you allow them to cool before popping them in a container with a lid and refrigerating.
You can keep the meatballs in a fridge for around 3 days until you’re ready to eat them. It’s best to prepare the salad ingredients fresh.
Can I freeze Spinach and Chicken Meatball Salad?
The meatballs from this recipe can be frozen, but please remember to do the following;
- Freeze them as soon as they are cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what they are, and on what date you put them in the freezer!
How do I reheat Spinach and Chicken Meatball Salad?
From chilled: Place the meatballs in a microwave-proof container with a loose-fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Spinach and Chicken Meatball Salad
These Thai-inspired meatballs are perfect for summer evenings. They're drizzled in a sweet and spicy dressing that's too good to miss!
- KCals 186
- Carbs 14G
- 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.
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