Mix chicken, stuffing mix, garlic and egg whites just until blended. Roll into 20 balls; flatten to 1/4-inch thickness. Place on baking sheet sprayed with cooking spray.
Bake 20 min. or until done.
Toss arugula with peas and onions; place on 4 plates. Top with chicken patties. Drizzle with dressing.
Garnish with lime slices and chopped fresh parsley before serving.
This crisp salad is high in vitamin C from the pea pods. And as a bonus, the arugula provides vitamin A.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4g
Trans Fat 0.5g
Total Carbohydrates 43g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.