Grilled Mini Chicken Ball Salad with Oven-Dried Tomatoes

• 18 cooked mini chicken meatballs (page 12), prepared as 3/4-inch meatballs, roasted at 450F 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)
• 2 pints cherry tomatoes, halved
• 6 fresh thyme sprigs
• 4 garlic cloves, crushed
• 2 teaspoons salt
• 1/4 cup olive oil
• (makes 1 cup)

1. Prepare a hot grill.
2. Soak wooden skewers for 5 minutes to prevent them from burning.
3. Skewer each ball in the center using 3 balls per skewer.
4. 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.
5. Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl.
6. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
7. Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
8. Preheat the oven to 275F.
9. Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
10. Spread out the tomatoes on a large rimmed baking sheet.
11. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours.
12. Rotate the pan every 30 minutes for even cooking.

chicken meatballs, bunches, tomatoes, white beans, red onion, apple cider vinaigrette, tomatoes, thyme, garlic, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-mini-chicken-ball-salad-with-oven-dried-tomatoes-389642 (may not work)