Grilled Chicken Sausage Subs with Creamy Dijon Slaw
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy slaw provides the perfect contrast to savory precooked chicken sausage. To speed up prep work, use 1 cup bagged coleslaw mix instead of the shredded carrots and cabbage. The slaw can be made up to 1 day before serving. You can also use the chicken sausage in breakfast dishes.
Ingredients
Cooking spray
4 spray(s)
Shredded carrots
½ cup(s)
Shredded red cabbage
½ cup(s)
Shallot
¼ cup(s), chopped, finely chopped
Fresh parsley
1 Tbsp, finely chopped, plus more for garnish
Reduced calorie mayonnaise
1 Tbsp
Dijon mustard
1 Tbsp
Apple cider vinegar
¼ tsp
Sugar
⅛ tsp
Cooked chicken sausage
12 oz, sweet Italian recommended, 4 (3-oz) links
Reduced calorie hot dog bun
4 item(s), whole-grain
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
In small bowl, mix carrot, cabbage, shallot, and parsley. In another small bowl, whisk mayonnaise, mustard, vinegar, and sugar. Pour over slaw and toss to coat.
3
Grill sausages, turning occasionally, until lightly browned and marked from grill, 5 to 6 minutes. Grill buns until lightly toasted, about 1 minute. Arrange sausages in buns. Top with slaw and garnish with more parsley (if using).
4
Serving size: 1 bun, 1 sausage, and about 1⁄4 cup slaw
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