Chicken Oatmeal Ball Christmas Wreath Salad

Eileen Poh
INGREDIENTS

Chicken Oatmeal Ball
- 20g Quaker instant oats  
- 150g Minced chicken
- 1/4 Onion, chopped
- 2-3 Garlic cloves, minced
- 1 tsp Ginger paste
- 1 tbsp Soy sauce
- 1/2 - 1 Egg
- Salt & Pepper to taste
- 1 teaspoon Paprika
- 1/4 bunch Parsley, chopped
- Olive oil spray  

Salad
- 2 tbsp Quaker instant oats  
- 1 tsp brown sugar  
- 70g Mesclun Salad  
- 8 cherry tomatoes halved  
- 10g Assorted Nuts  

Dressing / Sauce  
- 1 Tbsp Mustard  
- 1 Tbsp Honey  
- 1 Tbsp Olive Oil

PROCEDURE

1. Place all the ingredients (except olive oil) in Chicken Oatmeal ball category in a large bowl. Mix until well combined.

2. Preheat oven to 350F (175C)

3. Place meatballs on baking tray lined with parchment paper. Spray each meatball with olive oil. Bake for 25 minutes, until golden brown

4. Whisk all 3 ingredients in dressing/sauce category. Split into 2 small bowls

5. Toss baked chicken balls in dressing/sauce (1st bowl)

6. In a heated oiled pan, fry 2tbsp oats with brown sugar till crispy  

7. Arrange the mesclun salad in a round plate like a wreath with a hole in the middle  

8. Place tomatoes, assorted nuts, chicken balls around the salad wreath  

9. Sprinkle with crispy oats and dressing/sauce (2nd bowl)

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