I had every intention of sharing a recipe for pecan pie bars today. I’m working on a keto/low carb/paleo version but have not perfected the recipe yet. So I scrapped the pecan pie bars for now and decided to share something on the complete opposite end of the food spectrum – a salad. Salads are my go-to meal when I don’t know what to make or if I’m just making a meal for myself, like for a lunch or if Kris is out watching football. This Strawberry Chicken Sausage Salad is my current favorite.
You might be wondering why I used strawberries in this salad. It’s not exactly strawberry season… Well, I’m still in denial that summer is over and am rebelling against the colder weather. I’m a summer girl, through and through. Give me the sun! Actually, it hasn’t been that cold here in Idaho yet… Key word, yet. I know that winter is coming.
Oh so back to the pecan pie bar fail. I used erythritol in the test version, and I think it was too much erythritol for my system. I felt nauseous the instant I finished eating a bar, okay I ate two bars and then felt sick. I’ve used erythritol in cookies and never had a problem in the past, so who knows. So I drank like 64 ounces of water, waited a few hours, and then finally ate this salad and felt okay.
Now for the salad. I used Al Fresco Spinach and Feta Chicken Sausage, but you can use any type of chicken sausage. This isn’t a sponsored post I just really like the product. First, I sliced the sausage and then browned the rounds in a skillet while I assembled the rest of the salad. Also, I lightly toasted the sliced almonds because that adds so much more flavor. I love the feta and avocado on this salad too. Avocados have finally been affordable. And I did make my own salad dressing, but again you can easily use your favorite salad dressing. Enjoy!
Healthy, delicious salad made with strawberries, chicken sausage, toasted almonds, feta, avocado, and a homemade pesto Greek yogurt dressing.
- 1 package Al Fresco Chicken Sausage Links Spinach & Feta Chicken Sausage
- 6 cups Baby greens salad mix
- 1/4 cup Sliced Almonds toasted
- 1/2 Avocado sliced thin
- 1/4 cup Feta
- 1/2 cup Strawberries sliced
- 2 tsp Olive Oil
- 1/4 cup Pesto
- 2 tbsp Olive Oil
- 1/4 cup Greek Yogurt plain, full fat
- 2-3 tbsp Apple Cider Vinegar
- 2-3 tbsp Water
- 1/2 tsp Salt
- 1 tsp Garlic Powder
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Preheat oven to 400 degrees.
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Place sliced almonds on a baking sheet and bake for 6 minutes, until lightly browned. Stir halfway through. Let cool before using.
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Heat 2 tsp olive oil in a medium skillet. Slice chicken sausages on a slight diagonal into rounds and cook in skillet until lightly browned and starting to get crisp.
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While chicken sausage cooks, place about 3 cups of salad mix in each bowl or plate. Top each plate with half the strawberries, half the feta, half the almonds, and a quarter of avocado. Add the chicken sausage, two links per salad.
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Finally drizzle with Pesto Greek Yogurt dressing.
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Mix all ingredients for the dressing in order. Let dressing chill in the fridge while preparing the salad. Extra dressing can be used for a chicken marinade or other salads.
*Any type of chicken sausage will work for this salad.
*You can use your favorite salad dressing in place of the Pesto Greek Yogurt Dressing.
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