Caesar chicken meatball salad

Name: Caesar chicken meatball salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Essential 5% Fat British Chicken Mince; 1 echalion shallot, finely chopped; 1 tsp dried mixed herbs; 2 cloves garlic, crushed; 4 tbsp olive oil; ½ Essential Baguette, thinly sliced; 1 pack essential little gem lettuces; 150 ml bottle Caesar dressing; 1 pack Punnet Essential Salad Cress

We’ve turned the classic salad on its head for a quick family dinner, using mince for juicy chicken meatballs (kids will love these) and sliced baguette instead of the croutons.

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1 of your 5 a day

Serves4
CourseLunch
Prepare20 mins
Cook15 mins
Total time35 mins

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Ingredients

500g Essential 5% Fat British Chicken Mince
1 echalion shallot, finely chopped
1 tsp dried mixed herbs
2 cloves garlic, crushed
4 tbsp olive oil
½ Essential Baguette, thinly sliced
1 pack essential little gem lettuces
150ml bottle Caesar dressing
1 pack Punnet Essential Salad Cress

Method

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.
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.
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.
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.