Hearty Potato and Lentil Salad with Chicken Sausage

Product details

These delicious Aprons Meal Kits were created by our Publix Aprons chefs to be table-ready in six steps or less. Image represents meal kit after preparation. Pantry items not included in this meal kit. If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Total Time: 40 minutes

Hearty Potato and Lentil Salad with Chicken Sausage

Ingredients

Nonstick aluminum foil (Pantry)
3 cups water (Pantry)
1 lemon
8 oz fresh asparagus
24 oz fingerling potatoes
2 teaspoons extra-virgin olive oil (Pantry)
1/2 teaspoon kosher salt (Pantry)
1/4 teaspoon pepper (Pantry)
1 lb chicken sausage with kale
1 cup sprouted lentils
1/4 bunch green onions
1/2 cup smoked sun-dried tomatoes
1/2 cup fat-free feta cheese
4 oz baby arugula
1 Hass avocado
1/4 cup Greek-style ranch dressing

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).
2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper. Arrange potatoes and chicken sausage on baking sheet; roast 12 minutes.
3. Add lentils to boiling water and cook 5 minutes. Remove lentils from heat; cover and let stand 4–8 minutes, or until tender, then drain and rinse with cool water.
4. Add asparagus to baking sheet with potatoes and chicken sausage; bake 12–14 more minutes or until potatoes are tender and chicken sausage is 165°F. Slice green onions. Place lentils, onions, tomatoes, lemon zest, juice, feta, and arugula in large salad bowl. Peel, pit, and slice avocado.
5. Slice chicken sausage, then add to salad bowl with potatoes and stir until combined. Top salad with avocado and drizzle with dressing.