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Crunchy Mediterranean Salad with Chicken Meatballs

Course Main Course
Cuisine Mediterranean
Keyword fiber, gluten-free, herbs, phytonutrients, salad, vegetables
Servings 4

Ingredients

  • 1 pound ground chicken organic, pastured
  • 1/4 cup fresh dill
  • 1/4 cup feta
  • 8 mini cucumbers or 2 large cucumbers, diced
  • 2 shallots diced
  • 5 small red potatoes
  • 1 can garbanzo beans
  • 1/4 cup olive oil extra virgin, first cold pressed
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp garlic powder
  • 2 tsp oregano dried
  • 1 tsp paprika
  • sea salt and pepper to taste
  • 2 tbsp fresh dill to garnish

Instructions

  1. Prep the chicken meatballs by mixing the ground chicken with 2 tbsp of fresh dill, 2 tbsp feta, and salt and pepper to taste. Roll the meat into ~1-2 inch balls and place on parchment paper. Cook in the air fryer at 400F for 18-20 minutes, until cooked through.

  2. Chop the cucumber, shallots, and 2 tbsp dill. Make the dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 2 tsp garlic powder, 1 tsp oregano, salt and pepper. Shake the dressing ingredients in a jar and pour over the veggies.

  3. Dice the potatoes. Coat the garbanzo beans and potatoes in avocado oil, 1 tsp garlic powder, paprika, 1 tsp oregano, and salt to taste. Roast in the air fryer at 400F for 15 minutes (or the oven at 425F for 25 minutes).

  4. Assemble the plate with the meatballs, cucumber salad topped with garbanzo beans, and potatoes. Garnish with the remaining dill and feta.