Sheet Pan Salad with Chicken, Sausage & Potatoes Recipe
Weeknight dinners just got easier with our Sheet Pan Salad with Chicken Sausage & Potatoes! This recipe is perfect for those who crave a simple, easy, and fast meal that doesn't compromise on flavor. With just a couple of dishes to clean up, you'll spend less time in the kitchen and more time enjoying this healthy and tasty feast. Dive into this exciting dish that's sure to become a favorite at your table. Customize this meal with different proteins, your favorite vegetables, and even different dressings. Now, go grill up something amazing!
Sheet Pan Salad with Chicken, Sausage & Potatoes Recipe
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- 1 lb. (500 g) flavorful sausage*, uncased
- 1 lb. (500 g) chicken thighs, cubed
- 1½ lb. (680 g) mini potatoes
- 2 tbsp. oil
- Salt and pepper to taste
- ½ lb. (227 g) mixed salad greens / chopped romaine
- ½ red onion, sliced thin
- 12 to 15 cherry or grape tomatoes, halved
- ½ cucumber, sliced
- ½ cup (60 g) crumbled feta
- croutons
Optional
- Hot peppers
- Diced sweet pepper
- Olives
- julienne carrots
- green onion
- radishes
Homemade Ranch Vinaigrette
- 1 package (28 g) ranch-style dip & dressing mix
- 1 cup (250 ml) extra virgin olive oil
- ¼ cup (62.5 ml) white wine or cider vinegar
*Use your favorite sausage, you can get some interestingly flavored ones like Kale & Garlic or Spinach & Parmesan. You can also use meatballs or any sausage you love to eat from Italian to chorizo.
- Preheat your grill to 425°F (218°F) by igniting the two outside burners to high and the burners in the middle to low.
- While the grill is preheating, boil the potatoes until they are tender.
- Cut the chicken into bite-sized chunks and season to taste with your favorite seasoning. Uncase the sausage and separate it into bite-sized chunks. Add the chicken and sausage to a baking sheet and place it onto the BBQ over the low burners.
- Toss the potatoes with oil and season with salt and pepper to taste. Place them onto the tray and cook for up to 20 minutes, until the sausage and chicken are cooked through and the potatoes have become crispy. You will want to check a couple of times and toss or flip if needed.
- While the potatoes and sausage are on the BBQ, prep the ingredients for the salad and mix up the dressing. In a bowl or bottle, whisk together the ranch seasoning, oil, and vinegar.
PRO TIP: Use an immersion blender to create a very creamy vinaigrette. - Once cooked and crisp, remove the potatoes, chicken, and sausage from the grill. Allow the whole pan to cool for about 5 minutes before tossing in the salad ingredients. Top with dressing and serve, family-style.
I hope you enjoy making and savoring this Sheet Pan Salad with Sausage & Potatoes as much as we do. Such a delightful blend of simplicity and flavor will make any meal special. Have you tried this recipe? How did you customize it to suit your and your family’s tastes? Share your grilled sheet pan salad recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Bring together the ingredients - and don't forget the chicken
Boil the potatoes
Add the potatoes to the chicken and sausage
Grill until cooked through and beginning to crisp
Remove from heat and let it cool for a little while
Top with your favorite salad fixings
Drizzle with the dressing
Serve it up!
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Bring together the ingredients - and don't forget the chicken
Boil the potatoes
Add the potatoes to the chicken and sausage
Grill until cooked through and beginning to crisp
Remove from heat and let it cool for a little while
Top with your favorite salad fixings
Drizzle with the dressing
Serve it up!
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