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Photo of Chicken meatball salad by WW

Chicken meatball salad

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Use buttermilk to make a creamy dressing for this delicious main-meal salad which can be on the table in just half an hour. Now that’s easy pleasy!

Ingredients

Buttermilk

½ cup(s), (125ml)

Horseradish cream

2 tsp

Fresh mint

1 cup(s), leaves

Chicken breast mince

400 g

Dried breadcrumbs

½ cup(s), (50g) panko

Brown onion

1 small, coarsely grated

Lemon zest

1 tbs, finely grated

Lemon juice

2 tbs

Garlic

2 clove(s), crushed

Fresh oregano

1 tsp

Olive oil

1 tbs

Cos lettuce

1 cup(s), cut into thin wedges

Lebanese cucumber

1 medium, halved lengthways, thinly sliced diagonally

Tomato(es)

3 medium, cut into wedges

Pitted green olives

60 g, (1/2 cup) pitted

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Place buttermilk, horseradish and half the mint in a food processor. Process until mint is finely chopped. Season dressing with freshly ground white pepper.
  2. Combine mince, breadcrumbs, onion, rind, juice, garlic and oregano in a large bowl. Using 2 teaspoons at a time, roll mixture into 24 balls.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook meatballs, turning occasionally, for 10 minutes or until browned and cooked through. Arrange lettuce, cucumber, tomato, olives and remaining mint on serving plates. Top with meatballs and drizzle with dressing. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Sourdough bread. TIP: You can use pork and veal mince instead of chicken.

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