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Chicken Meatball Salad

Course: Salad
Cuisine: Australian


For the meatballs:

  • 500 gms chicken mince
  • 1 slice white bread soaked in ¼ cup milk
  • 2 sprigs rosemary
  • 1 tbsp fresh parsley; finely chopped
  • 1 tsp sweet paprika
  • 1 tsp lemon zest
  • Salt to season
  • Black pepper to season
  • Vegetable oil; for shallow frying the meatballs

For the salad:

  • Salad greens
  • ½ punnet cherry tomatoes; halved
  • 1 Lebanese cucumber; diced
  • 1 yellow bell pepper; diced
  • A handful of olives
  • 3 bread slices; to make croutons
  • 1/2 cup Extra virgin olive oil; for dressing
  • Regular olive oil; for shallow frying the meatballs
  • Lemon juice
  • Salt to season


  • Squeeze out the excess milk from the bread and tear into smaller pieces.
  • Add this to a large bowl along with the chicken mince, rosemary, parsley, paprika, lemon zest, salt and pepper. Mix well to combine and shape the mixture into even sized meatballs. Keep aside and allow to rest while you assemble the ingredients for the salad.
  • In a large salad bowl, assemble the salad leaves and veggies.
  • To prepare the dressing, add the olive oil to a small jar with a tight lid. Add the juice of ½ lemon and a pinch of salt. Shake vigorously to get an emulsion; taste and add more lemon juice if necessary.
  • Heat olive oil in a large pan and shallow fry the meatballs in batches.
  • Add the meatballs to the salad; pour the dressing and toss together to combine.
  • Serve immediately.