Sizzling hot, lazy, hazy salad days are here! Begin the bliss with Mushroom & Chicken Meatball Caesar Salad… #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #saladdays #chickensalad #caesarsalad #healthyeatinghabits #bringonspring #chickenmeatballs



Mushroom & Chicken Meatball Caesar Salad

Serves 4




250g mushrooms

1 jalapeno, finely chopped

150g chicken mince

80ml fresh breadcrumbs

45ml Parmesan cheese, finely grated

1 large egg, whisked

15ml parsley, chopped

salt and pepper

30g cake flour

30ml oil


3 Romaine hearts, roughly torn

80ml Caesar salad dressing

60ml Parmesan cheese, finely grated

2 anchovy fillets, chopped (optional)

milled black pepper

120g freshly made or bought croutons



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 16 balls.

4 Dust the meatballs with the flour.

5 Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.

6 Caesar Salad: Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.

7 Season with milled black pepper and arrange the coated leaves onto serving plates.

8 Top with the croutons and the mushroom and chicken meatballs.