A big, beautiful bowl of summer.
Search

I'm Looking For

Summer Chopped Salad with Chicken Sausage 

Prep Time: 30 min | Cook Time: 10 min | Servings: 1
Classic Roasted
Salads
  • Copied To Clipboard

Sometimes, a salad feels like a statement of intent. Show up with an antipasto salad and you’re in for a multi-course feast. Drop a caesar on the table and you’re ready to debate the latest food trends. But a chopped salad? A chopped salad means you’re ready to eat, and eat well. After all, the beauty of a great chopped salad is that no two bites are ever quite the same.

This take on the classic is essentially summer in a bowl, bringing together juicy tomatoes, sweet grilled corn, crisp cucumbers, roasted red peppers, pickled red onions, and salty feta atop a bed of fresh lettuce. Classic Roasted Chicken Sausage transforms it from side dish to main event, adding savory protein that pairs perfectly with the bright vegetables and tangy dressing. Arrange it on a platter for your next cookout, then watch it transform from centerpiece to abstract expressionism as guests happily dig in.

See Recipe
A tasty chopped salad with chicken sausage and summer vegetables.

SERVING MULTIPLIER:

1X
2X
3X
4X

Ingredients

Dressing

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons Champagne vinegar
1 tablespoon honey
½ teaspoon granulated sugar
½ cup extra-virgin olive oil
1 tablespoon thinly sliced chives
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Chopped Salad

1 tablespoon olive oil
1 package The Sausage Project Classic Roasted Chicken Sausage
2 ears sweet corn, husked
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 head butter lettuce, torn into bite-size pieces
1 head green leaf lettuce, torn into bite-size pieces
6 Campari tomatoes, cut into wedges
½ English cucumber, seeded and cut into half moons
½ cup roughly chopped roasted red peppers
½ cup pickled red onions
½ cup crumbled feta cheese

Instructions

Prep Time: 30 min | Cook Time: 10 min | Servings: 1
1
Make the dressing: In a small bowl, whisk together the Dijon mustard, lemon juice, Champagne vinegar, honey, and sugar. Slowly drizzle in the olive oil while whisking until emulsified. Stir in the chives and season with the salt and pepper. Set aside.
2
Grill the corn and sausage: Preheat a grill to medium-high heat. Brush the corn with 1 tablespoon of olive oil and season with the salt and pepper. Grill, turning occasionally, until lightly charred on all sides, about 10 minutes. At the same time, grill the sausages, turning occasionally, for 6–8 minutes, until heated through and lightly charred. Transfer both to a plate and let cool slightly.
3
Assemble the salad: When the corn is cool enough to handle, slice the kernels from the cob. Slice the sausages on a slight bias.

Place the lettuces in a large serving bowl or platter. Drizzle with about half of the dressing and toss gently to coat.

Arrange the sausage, corn, tomatoes, roasted red peppers, cucumber, pickled red onions, and feta in sections over the lettuce. Drizzle with the remaining dressing and serve immediately.

You might also like...

    Let's
    Link Up

    No junk in our sausages. No junk in your inbox. Promise.