
Chicken Sausage Kabobs with Street Corn Salad

By Abby of @abby_thome
"This dish is so delicious. A taste of summer that is fresh and packed with so much flavor! al fresco Roasted Pepper & Asiago Chicken Sausage has a smoky base that pairs perfectly with my sweet n’ zesty street corn salad. I decided to add a few kickin’ tiny potatoes to the kabobs for an extra hearty punch to this salad! al fresco’s chicken sausage is already pre-cooked, so this dinner can be made in a flash! "
Chicken Sausage Kabobs with Street Corn Salad
Servings: 4What you’ll need:
2 packages of Al fresco Roasted Pepper & Asiago Chicken Sausage
24 oz bag of Baby Dutch Yellow Potatoes
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp olive oil
.
Street Corn Salad Ingredients:
5 ears of corn, kernels cut off
3 roma tomatoes, seeded and diced
1 Tbsp jalapeno, minced
1/2 red onion, diced
1 cup cilantro, chopped
3/4 cup queso fresco cheese, crumbled
1 lime, zest and juiced
1/2 tsp garlic powder
1 Tbsp olive oil
Good pinch of salt and pepper
Arugula, as needed
Tajin Seasoning, to taste
.
Cilantro Avocado Lime Dressing:
2 avocados
1 cup Greek yogurt
Zest and juice of 2 limes
1 tsp garlic powder
1/2 cup cilantro
2 Tbsp olive oil
Good pinch of kosher salt + black pepper
Directions:
- First to make the kabobs you are going to boil the baby yellow potatoes for 10 minutes until they are fork tender.
- Drain potatoes and place into a bowl.
- Add spices and olive oil to the boiled potatoes and toss to coat potatoes in spice *keep the bowl of spice and oil after you assemble the kabobs*
- Slice each Alfresco Chicken Sausage into 4 equal pieces.
- Assemble the kabobs, alternating the chicken sausage and seasoned potato.
- Time to grill! Whether you are grilling these outside on the grill, or inside on a griddle simply place kabobs over medium heat and allow potatoes to crisp up and sausage to warm through.
- Using a grilling brush, utilize the left over spices and oil in the bowl from tossing the potatoes and brush kabobs while they cook - yum!
- Preparation Instructions (Street Corn Salad): In a large bowl, toss together the corn, tomatoes, jalapeño, red onion, cilantro, queso fresco, lime zest and juice, olive oil, garlic powder salt and pepper.
- Assemble the salad: You can make this on a larger scale utilizing a large salad bowl for a big gather or make individual salads. Start with a bed of arugula, top with the street corn salsa and add the delicious al fresco grilled chicken sausage and spiced potatoes.
- Finish with my Cilantro Avocado Lime Dressing and a good shake of Tajin seasoning!