"A summer salad that excites your taste buds! So many delicious flavors packed into one bite, all the while being an extremely easy recipe to create. Al fresco Chicken Sausage, no matter the flavor you chose its the perfect short-cut to grilling kabobs this summer. Since they are pre-cooked, it takes minutes to warm them through and produce gorgeous grill marks. My B.L.T. salad is a spin on the classic sandwich, with a summery twist of kabobs loaded with chicken sausage and pineapple, and topped with the most scrumptious scratch - made ranch dressing. Healthy, delicious and a fantastic way to switch up your salads this summer! "
Ingredients
FOR THE KABBOBS:
2 packages al fresco Sweet Apple Chicken Sausage
Pineapple, cored and cut into one inch chunks
FOR THE SALAD:
1lb bacon, cooked and chopped
3 Organic Roma Tomatoes, diced
3 Romaine Hearts, finely chopped
3 Green Onion Sprigs, diced
1 Small Red Onion, diced
FOR HOMEMADE RANCH:
1.5 cup Greek Yogurt
3/4 cup Buttermilk
1.5 Tbsp dried chives
1 tsp Dried Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dry Dill Weed
1/4 tsp Salt
1/8 tsp Black Pepper
Directions:
- 1To make the kabobs, be sure to prep the wooden skewers by soaking them in water for at least 2 hours.
- 2Proceed to slice each chicken sausage into 4 one-inch pieces.
- 3Layer each kabob with alternating pineapple and chicken sausage, one sausage per skewer.
- 4Cook kabobs on the grill, on medium-high heat rotating so each side cooks evenly, and sausage is caramelized with grill marks.
- 5For the salad, simply toss together the romaine, bacon, green and red onion.
- 6For the dressing, add all of the ingredients to a blender and blend until smooth. Add additional salt and pepper to taste if preferred.
- 7In a bowl, add salad and top with grilled pineapple and chicken sausage.
- 8Drizzle generously with ranch, and Enjoy!
