Simple but Tasty Shrimp & Chicken Sausage Salad…

Shrimp & Chicken Sausage Salad:

I love discovering new recipes that are simple yet pack award winning flavors in every bite. I found this recipe in Cooking Light magazine and changed it to include (as I so often do) what I had readily available in my kitchen. Mixing shrimp, chicken sausage, a vegetable medley with a dash of hot chile sauce, fresh garlic, grated lemon rid and lemon juice gives this dish the fireworks impact of a tasty but different culinary experience.

Do yourself a favor and try this Shrimp & Chicken Sausage Salad recipe…and don’t forget to send me some feedback on how you like it.

Keep it simple this week.

Ali in the Valley

Photo by: Ali

Shrimp & Chicken Sausage Salad Recipe: (Adapted from Cooking Light magazine)


  1. 1 lb. large shrimp, peeled

  2. 2 cups fresh corn kernels (1 frozen bag of corn kernels)

  3. 1/3 cup chopped green onions

  4. 1-2 tbs. chili sauce

  5. 3 tsp. minced garlic

  6. 1 cup of shitake mushrooms (soften & finely chopped)

  7. 2 oz. thinly sliced chicken sausage

  8. 1 cup chopped fresh basil leaves, divide

  9. 2 cups yellow & red grape tomatoes, halved and divided

  10. 1.5 tablespoons olive oil

  11. Salt & Pepper to taste


Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil and half of the tomatoes (both red and yellow); toss shrimp mixture gently to combine.

Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan and cook for 4 minutes or until shrimp turn pink, stirring frequently.

Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and garnish with 1 tbs. chopped basil.

#salad #ChickenSausageSalad #Shrimp #slide #AliintheValley



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