GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES

Grilled Mini Chicken Ball Salad with Oven-Dried Tomatoes image

Yield Serves 6

Number Of Ingredients 13

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18 cooked mini chicken meatballs (page 12), prepared as 3/4-inch meatballs, roasted at 450°F for 15 to 20 minutes
2 bunches watercress, ends trimmed and discarded, the rest cut into 2-inch-long pieces
1 cup oven-dried cherry tomatoes (recipe follows), at room temperature
2 cups white beans (page 85) or rinsed canned white beans
1/2 red onion, halved and cut into 1/2-inch-thick slices
1/4 cup apple cider vinaigrette (page 112)
Oven-Dried Cherry Tomatoes
2 pints cherry tomatoes, halved
6 fresh thyme sprigs
4 garlic cloves, crushed
2 teaspoons salt
1/4 cup olive oil
(makes 1 cup)

Steps:

Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
Oven-Dried Cherry Tomatoes
Preheat the oven to 275°F.
Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.