Go Back
–+ servings
chicken sausage greek salad in two bowls on a white wood table with a vase of flowers.

Chicken Sausage Greek Salad

Mimi Council
This healthy Chicken Sausage Greek Salad is filled with tomatoes, cucumber, red onion, olives, feta and pre-cooked chicken sausages for an easy to make dinner that's ready in 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Greek
Makes 2 servings
Calories 781 kcal

Equipment

  • Cutting Board
  • Knife
  • Air Fryer
  • Mixing Bowl

Ingredients
  

Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Salad

  • 2 Applegate Organic Spinach Feta Chicken Sausages
  • 2 Romain hearts
  • 1 tomato (diced)
  • ½ cucumber (quartered)
  • 3 slices red onion (diced)
  • 3 ounces feta
  • 16 Kalamata olives

Instructions
 

  • To make the dressing: In a medium bowl, add the olive oil, balsamic vinegar, lemon juice, oregano, salt, pepper, garlic powder, and onion powder.
  • Whisk together to combine completely.
  • Add chopped romaine, cucumber, red onion and tomato to salad bowls.
  • Crumble feta on top.
  • Slice the olives (optional) or leave whole and add on top.
  • Heat the sausages. Slice them and then heat in a skillet over medium heat for just a few minutes to warm and brown them on each side. Alternatively, you can do this by heating them whole in your air fryer 400°F for 8 to 10 minutes, then slice. (This takes a little bit longer, but it's hands off).
  • Add the sliced sausages on top of the salad and add dressing.
  • Store extra salad dressing in an airtight container with a lid (I like to use a mason jar) in the fridge for up to 2 weeks.

Video

Notes

Tips
  • While I'm using Spinach Feta Chicken Sausages, you can use another flavor such as a red pepper or a chicken and apple would also be good!
  • This Greek salad is an easy way to use up leftover steak or chicken, feel free to use that for protein in place of chicken sausages.
  • You can use iceberg lettuce, leafy greens, or even kale in place of romaine, they're all delicious!
  • Make sure to buy pitted Kalamata olives, these are ideal for slicing into salad so you don't have to pit them.
  • You can use a store bought dressing if you prefer, any kind of lemon vinaigrette would be ideal with this.
  • If you are meal prepping this, just don't dress the salad until you're ready to eat. This will prevent lettuce and veggies from getting soggy.
  • Store extra dressing in a mason jar in the fridge. Separation is natural, just shake it up before using (this is why I store it in a mason jar for ease!). 
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 781kcalCarbohydrates: 23gProtein: 16gFat: 72gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 43gCholesterol: 60mgSodium: 3137mgPotassium: 661mgFiber: 6gSugar: 11gVitamin A: 10875IUVitamin C: 21mgCalcium: 124mgIron: 4mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!