Spicy mushroom & chicken meatball Caesar salad: Taste celebration

Did you know that your salad doesn’t just need to be green leaves and tomatoes? Our salad is fully-loaded with colour and important nutrients for the long day. It’s a spicy mushroom & chicken meatball Caesar salad with lots of great protein, fibre and all the flavour you could ask for. Our recipe is four a group of four but could easily be made in bigger batches. You can enjoy it cold for lunch at work too so that you don’t get stuck in the office kitchen.

Making your spicy mushroom & chicken meatball Caesar salad

The salad consists of romaine lettuce, anchovies (optional), croutons and parmasan cheese with your favourite dressing. The meatballs are easy to make and the chicken and mushroom combination is extra meaty. The jalapeno chillies aren’t there to create too much heat, but lift the flavours to combine with the dressing and mushrooms.

Enjoy a tasty lunch or dinner with a tasty and meaty salad. Serve our spicy mushroom & chicken meatball Caesar salad to your family or into your lunchbox.

Mushroom & Chicken Meatball Caesar Salad Recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Ingredients

• Caesar Salad

• 3 romaine hearts, roughly torn

• 80 ml Caesar salad dressing

• 60 ml Parmesan cheese, finely grated  

• 2 anchovy fillets, chopped (optional)

• 120 g freshly made or bought croutons

• milled black pepper

• Mushroom & Chicken Meatballs

• 250 g mushrooms

• 1 jalapeno, finely chopped

• 150 g chicken mince

• 80 ml fresh breadcrumbs

• 45 ml Parmesan cheese, finely grated

• 1 large egg, whisked

• 15 ml parsley, chopped

• 30 g cake flour

• 30 ml oil

• salt & pepper

Method

• Mushroom & Chicken Meatballs
• Place the mushrooms and jalapeno into the bowl of a food processor and pulse until chopped.
• Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine.
• Using floured hands, roll the mixture into 18 balls.
• Dust the meatballs with the flour.
• Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.
• Caesar Salad
• Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.
• Season with milled black pepper and arrange the coated leaves onto serving plates.
• Top with the croutons and the mushroom and chicken meatballs.

Notes

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