Chicken sausage salad with herby yoghurt dressing
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.