• Mini Chicken Patties with Spring Green Salad

Mini Chicken Patties with Spring Green Salad

35 4 servings, 1/4 recipe (250 g) each
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4 servings, 1/4 recipe (250 g) each

These chicken patties are just as savoury and juicy as beef burgers. A fresh green salad is the perfect pairing for this chicken recipe. If you are tight for time after work, make the patties up to a day before cooking and serving.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine chicken, egg whites, Stove Top and garlic in large bowl. Roll into 20 balls; flatten to 1/4-inch thickness. Place patties on rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until done (165ºF).
  • Mix arugula, snow peas, and onions in large bowl; divide evenly among four plates and top with chicken patties. Drizzle with dressing before serving.

Special Extra

Garnish with thin lime rounds and parsley.

Fried Chicken Patties

Dip each patty in 2 Tbsp. flour, turning to coat both sides. Gently shake off excess flour. Heat 1 Tbsp. oil in large deep skillet on medium-high heat. Add half the chicken patties; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining patties; cover to keep warm.

Make Ahead

These patties can be shaped ahead and refrigerated overnight; let stand for 30 min. before cooking.


  • 4 servings, 1/4 recipe (250 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (250 g) each
Calories 340
% Daily Value
Total fat 14g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 510mg
Carbohydrate 28g
Dietary fibre 3g
Sugars 6g
Protein 25g
Vitamin A 15 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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