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Grilled Mini Chicken Ball Salad with Oven-Dried Tomatoes

Grilling gives these balls a nice smoky flavor, but if you’re short on time or energy, you can also just warm them in the oven or microwave them, if you prefer. The salad comes together quickly if you use canned beans, and you should always have a stash of our apple cider vinaigrette in the fridge (it can keep for three weeks).

Recipe information

  • Yield

    Serves 6

Ingredients

18 cooked mini chicken meatballs (page 12), prepared as 3/4-inch meatballs, roasted at 450°F for 15 to 20 minutes
2 bunches watercress, ends trimmed and discarded, the rest cut into 2-inch-long pieces
1 cup oven-dried cherry tomatoes (recipe follows), at room temperature
2 cups white beans (page 85) or rinsed canned white beans
1/2 red onion, halved and cut into 1/2-inch-thick slices
1/4 cup apple cider vinaigrette (page 112)

Oven-Dried Cherry Tomatoes

2 pints cherry tomatoes, halved
6 fresh thyme sprigs
4 garlic cloves, crushed
2 teaspoons salt
1/4 cup olive oil
(makes 1 cup)

Preparation

  1. Step 1

    Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.

    Step 2

    Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.

    Step 3

    Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.

    Step 4

    Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.

  2. Oven-Dried Cherry Tomatoes

    Step 5

    Preheat the oven to 275°F.

    Step 6

    Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.

    Step 7

    Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
TagsMeatballSaladChickenPoultryCherry TomatoTomatoVegetableMainLunchDinnerNut FreeDairy FreeGrillingOven BakeCookbooks
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