Chicken meatball salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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