Giant Salad with Chicken and Sausage is the new rage around here. Babe demonstrates the technique for extracting chicken and sausage bits from the bowl.
Salad with Chicken and Sausage
Place half chicken breast (with skin, if you're into living longer and running the extra pound) and one large or two small sweet sausages on baking pan lined with foil.
Bake one hour in preheated 350o oven, checking every 15 minutes to turn sausages. Small take 1/2 hour, large, 1 hour.
How sweet it is. Eschewing veggies, the Babe goes straight for the chicken.
Meanwhile, prepare your favorite mixed salad:
Ours usually includes a head of iceberg sliced and chopped or a couple of heads of Romaine broken into bite-sized pieces. Then you add your thinly sliced onion, roughly chopped tomatoes and grated carrot. Fave dressings include bottled Ranch lite, homemade Caesar or semi-homemade Good Seasons Italian.
Slice sausages and break up chicken into bite-sized pieces. Fend off animals by throwing down occasional pieces of meat to soothe the savage breast. Add to salad bowl and toss lightly but thoroughly till nicely mixed.
Try to get in a few mouthfuls before the puddies take over.
Update: Speaking of tasty mouthfuls, be sure to check out this week's Carnival of the Recipes at bebere. Don't forget: A blogosphere posts on its stomach.