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Mushroom & Chicken Meatball Caesar SaladFeatured

Mushroom & Chicken Meatball Caesar Salad


For 4

Ceasar Salad

  • 3 romaine hearts, roughly torn
  • 80 ml Caesar salad dressing
  • 60 ml Parmesan cheese, finely grated
  • 2 anchovy fillets, chopped (optional)
  • milled black pepper
  • 120 g freshly made or bought croutons

Mushroom & Chicken Meatballs

  • 250 g mushrooms
  • 1 jalepeno, finely chopped
  • 150 g chicken mince
  • 80 ml fresh breadcrumbs
  • 45 ml Parmesan cheese, finely grated
  • 1 large egg, whisked
  • 15 ml parsley, chopped
  • salt and pepper
  • 30 g cake flour
  • 30 ml oil

Mushroom & Chicken Meatball Caesar Salad Method

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