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Spring Caesar Salad with Chicken Meatballs

Preparation 00:10 2017-06-28T00:10:00+00:00 Cook Time 00:10 2017-06-28T00:10:00+00:00 Total Time 0:20 2017-06-28T00:20:00+00:00
Serves 4     adjust servings


  • 2 heads romaine hearts, chopped
  • 1 small radicchio, sliced
  • 2 packages Hip Chick Farms chicken meatballs
  • 2 avocado, sliced
  • 1 jar hearts of palm, sliced
  • 1 snap peas, sliced
  • 6 ounces extra virgin olive oil (EVOO)
  • 2 lemons, juiced
  • 1 garlic clove, grated
  • 1.5 tsp anchovy paste
  • 1/4 cup parmesan, grated
  • sea salt and pepper, to taste
  • 1 tsp paleo mayo
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce (gluten free)


1. Prepare Hip Chick Farms chicken meatballs according to package directions, or break the rules like I did and thaw them first overnight in refrigerator, then heat in a skillet with ghee until golden brown.
2. While chicken meatballs are heating, assemble salad in a large serving bowl and make dressing.
3. Serve each salad with about 4-5 meatballs and 1/2 an avocado, then drizzle with dressing.

1. Whisk all ingredients in a bowl, or add to a mason jar and shake with lid.