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Photo of Chicken sausage salad with herby yoghurt dressing by WW

Chicken sausage salad with herby yoghurt dressing

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This chicken sausage and potato salad is quick, affordable and healthy. What could be better?

Ingredients

Baby potatoes

12 individual, (chat), quartered

Vegetable oil

2 tsp

Extra lean chicken sausage(s)

450 g, (6 sausages)

Rocket

1 cup(s), (1/2 bunch), chopped

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Olive oil

2 tsp

Lemon juice

1 tsp

Garlic

1 clove(s), crushed

Watercress

1 cup(s), (bunch), sprigs picked

Lebanese cucumber

1 medium, halved lengthways, sliced

Cherry tomatoes

250 g, (grape), halved

Instructions

  1. Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and set aside to cool.
  2. Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Cook the sausages, turning, for 6-8 minutes or until browned and cooked. Slice diagonally.
  3. Using a food processor, process the rocket, yoghurt, olive oil, lemon juice and garlic until smooth. Season with salt and pepper.
  4. Combine the potato, sausage, watercress, cucumber and tomato in a serving bowl. Drizzle with the rocket and yoghurt dressing and toss to coat.

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