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
Preheat oven to 400 degrees.
Place sliced almonds on a baking sheet and bake for 6 minutes, until lightly browned. Stir halfway through. Let cool before using.
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.
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.
Finally drizzle with Pesto Greek Yogurt dressing.
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.