Grilled Chicken Sausage Subs with Creamy Dijon Slaw
- Total Time
A flavorful, crunchy slaw provides the perfect contrast to savory precooked chicken sausage.
shredded carrot(s)½ cup(s)
shredded red cabbage½ cup(s)
uncooked shallot(s)¼ cup(s), minced
fresh parsley1 Tbsp, minced (plus extra for garnish)
reduced calorie mayonnaise1 Tbsp
Dijon mustard1 Tbsp
apple cider vinegar¼ tsp
cooked chicken sausage(s)12 oz, sweet Italian recommended (four 3 oz links)
reduced calorie hot dog bun(s)4 item(s), whole-grain
- Heat grill to medium-high heat.
- In a small bowl, combine carrot, cabbage, shallot and parsley. Whisk together mayonnaise, mustard, vinegar and sugar; pour over slaw mixture and toss well.
- Grill sausage, turning a few times, until lightly browned and grill marks are evident, about 5 to 6 minutes. Grill buns until lightly toasted. Serve sausages in buns topped with slaw and garnished with parsley. Yields 1 bun, 1 sausage and about 1/4 cup slaw per serving.