Place 3 chicken meatballs in fryer at 350F for 2 minutes and then in a 350F oven for 2 minutes.
Butter the exterior of 1 grilled cheese and place on a flat top or nonstick pan over medium heat and cook until golden brown on both sides. Cut each sandwich into sixths by splitting lengthwise and then into thirds.
While meatballs and sandwich are cooking, place 1 cup kale, 1 cup chickpeas, ½ cup corn, 4 tomato halves, and 6 tbsp vinaigrette into a bowl and toss.
Arrange in a serving bowl and then top with the fanned slices of ½ avocado in the center and the meatballs on the avocado.
Surround the meatballs with the mini mozzarella croutons, 6 slices of Fresno chile and some cilantro leaves.
Top the meatballs with additional Salsa Verde Vinaigrette.
Ingredients
72 ea California Mozzarella-Stuffed Chicken Meatballs
as needed Real California® butter, melted
24 ea Mozzarella sandwiches
24 cups kale, cut into 1 in pieces
24 cups chickpeas, cooked, drained
12 cups corn, kernels, grilled
48 ea tomato(es), grape, halved
9 cups Salsa Verde Vinaigrette, (see recipe below)
12 ea avocado, sliced 1/4 in thick
144 slices chile(s), fresno, sliced 1/4 in on bias
