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 vegetable oil in a large pan and shallow fry the meatballs in batches. Also heat olive oil in another pan and fry the bread pieces till crisp.
Add the meatballs and croutons to the salad; pour the dressing and toss together to combine.
Serve immediately.
