Caesar chicken meatball salad

Step by Step

Step 1

Thoroughly combine the chicken mince, shallot, herbs, garlic and a little seasoning in a bowl. Using 2 teaspoons, scoop about 18 small spoonfuls of the mixture onto a plate. Roll into balls about 3cm across.

Step 2

Heat 1 tbsp of oil in a frying pan and fry ½ the meatballs for 7-10 minutes, turning frequently until golden and cooked through, with no pink meat and the juices run clear. Repeat with more oil and the other meatballs.

Step 3

As they cook, heat the grill and spread the baguette slices over a baking tray. Lightly toast on both sides. Tear the lettuce onto serving plates. Top with the toasted baguette, drizzle with the remaining oil and grind over some black pepper.

Step 4

When the meatballs are ready, return the first batch to the pan to heat through, then spoon on top of the baguette and drizzle with the Caesar dressing. Scatter with the cress and serve immediately.

Ingredient

Olive oil

4 tbsp 2 fl. ozs
Garlic

2 2
Echalion shallot

1 1
Essential 5% fat british chicken mince

500 grams 1.1 lbs
Essential baguette

0.5 0.5
Essential little gem lettuces

1 pack 1 pack
Waitrose half fat caesar

150 mls 150 mls
Punnet essential salad cress

1 pack 1 pack
Dried mixed herbs

1 tsp 1 tsp

Amount Per Serving
	Energy	2311kJ/ 555kcals
	Fat	36g
	Saturated Fat	4,3g
	Carbohydrates	30g
	Sugars	4,1g
	Protein	26g
	Salt	1g
	Fibre	3,8g

View nutrition facts

Caesar chicken meatball salad

Summary

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Step 1

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Step 3

Step 4

Ingredient

Nutrition Facts

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