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Creole Chicken Meatball Salad
By Anjelica Alanne
Creole Chicken Meatball Salad
In this recipe
Slow Cooker Creole Chicken Jambalaya
Preparation time:
15 mins
Cooking time:
20 mins
4 - 6
  • 1kg chicken mince
  • 1 jar Beerenberg Slow Cooker Creole Chicken Jambalaya
  • 1 brown onion, diced
  • 1 zucchini, grated
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 heads baby cos lettuce, washed and roughly chopped
  • 1 punnet cherry tomatoes, halved
  • 1 cucumber, sliced
  • ½ red cabbage, sliced
  • 1 tablespoon olive oil
  • ½ cup low fat Greek yoghurt
  • salt and pepper

Preheat the oven to 180°C and line a baking tray with non-stick paper. In a large bowl mix the chicken mince, jar of Beerenberg Slow Cooker Creole Chicken Jambalaya sauce, onion, zucchini, breadcrumbs and egg. Roll into golf ball sized balls and place on the baking tray. Place in the oven for 20 minutes rotating the meatballs half way through.

Whilst the meatballs are cooking, spread the lettuce, cherry tomatoes, cucumber and cabbage over a serving platter. Drizzle with olive oil, yoghurt and a pinch of salt and pepper. Once the meatballs are cooked scatter over the salad to serve.