Grilled Mini Chicken Ball Salad with Oven Dried Tomatoes
By LRay
Chase Advertisement as seen in Bon Appetit, May 2015.
Ingredients
- Chicken Meat Balls
- 2 pounds ground chicken thigh meat
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup dry white wine
- 1 Tablespoon Salt
- 1 Teaspoon Ground Fennel
- 1 teaspoon freshly ground black pepper
- 2 Tablespoon Olive Oil
- Oven-Dried Tomatoes
- 2 pints cherry tomatoes, halved
- 6 fresh thyme springs
- 4 garlic cloves, crushed
- 2 Teaspoons Salt
- 1/4 cup olive oil
Details
Adapted from chase.com
Preparation
Step 1
Chicken Meat Balls
Preheat oven to 450°. In a large bowl, combine chicken, eggs, breadcrumbs, parsley, wine, salt, fennel, and pepper; mix by hand until thoroughly incorporated. Roll into 18 ¾ -inch balls. Add oil to roasting pan; drop in meatballs and roast for 15-20 minutes.
Oven-Dried Tomatoes
Preheat oven to 275°. In a large mixing bowl, combine cherry tomatoes, thyme, garlic, salt, and olive oil; toss to thoroughly coat the tomatoes. Spread tomatoes out on a large rimmed baking sheet. Bake until they are shriveled and sweet but not browned, about 1 ½ hours. Rotate pan every 30 minutes for even cooking. Cool.
PREPARATION
18 Cooked mini chicken balls
2 Bunches of watercress, ends discarded, cut into 2-inch pieces
1 cup oven-dried cherry tomatoes (see recipe) at room temperature
2 cups white beans
1/2 red onion , halved and cut into 1/2 –inch thick slices
1/4 cup apple cider vinaigrette
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