Chicken Apple Sausage Sweet Corn and Rice Salad
Elevate your salad game with this vibrant and hearty Chicken Apple Sausage Sweet Corn and Rice Salad—an irresistible blend of smoky-sweet flavors and wholesome ingredients. This recipe brings together tender slices of chicken apple sausage, fluffy jasmine rice, and bursts of sweetness from crisp corn kernels and diced red bell pepper. A light and tangy dressing made with olive oil, apple cider vinegar, and a touch of honey ties it all together, while fresh parsley and green onions add herbal brightness. Perfect served as is or over a bed of baby spinach for added greens, this easy-to-make salad is ready in just 30 minutes, making it an ideal option for meal prep, picnics, or a quick weeknight dinner. Packed with protein, fresh produce, and fiber-filled rice, this salad checks all the boxes for a satisfying and balanced dish.
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Recipe Information
Ingredients
- 4 links Chicken apple sausages
- 2 cups Cooked jasmine rice
- 1 cup Sweet corn kernels
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Baby spinach (optional)
Instructions
Heat a skillet over medium heat and cook the chicken apple sausages until browned and fully cooked, about 8-10 minutes. Remove from the skillet, let cool slightly, then slice into bite-sized pieces.
If using fresh sweet corn, cook the kernels in a small pot of boiling water for 2-3 minutes, then drain and let cool. If using frozen corn, thaw it beforehand.
In a large mixing bowl, combine the cooked jasmine rice, sweet corn kernels, diced red bell pepper, sliced green onions, and chopped parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to make the dressing.
Add the sliced chicken apple sausages to the bowl with the rice mixture, then pour the dressing over the top. Gently toss everything together until evenly coated.
If desired, serve the salad on a bed of baby spinach for an additional layer of freshness.
Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for up to 2 days for a chilled salad.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 36.9 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
