Grilled Mini Chicken Ball Salad with Oven-Dried Tomatoes

Name: Grilled Mini Chicken Ball Salad with Oven-Dried Tomatoes
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); 2 pints cherry tomatoes, halved; 6 fresh thyme sprigs; 4 garlic cloves, crushed; 2 teaspoons salt; 1/4 cup olive oil; (makes 1 cup)

January 24, 2012

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 notes

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