Chicken sausage salad with herby yoghurt dressing
12 individual, (chat), quartered
Extra lean chicken sausage(s)
450 g, (6 sausages)
1 cup(s), (1/2 bunch), chopped
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
1 clove(s), crushed
1 cup(s), (bunch), sprigs picked
1 medium, halved lengthways, sliced
250 g, (grape), halved
- 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.
- 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.
- Using a food processor, process the rocket, yoghurt, olive oil, lemon juice and garlic until smooth. Season with salt and pepper.
- Combine the potato, sausage, watercress, cucumber and tomato in a serving bowl. Drizzle with the rocket and yoghurt dressing and toss to coat.