Grilled Chicken Sausages with Jicama Slaw

Grilled Chicken Sausages with Jicama Slaw

Serves 6 to 8

Chicken sausages make a great addition to any cookout, especially when paired with this crisp, Mexican-inspired slaw.

  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 cup frozen yellow corn kernels, thawed or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • 6 chicken sausages
  • 6 flour tortillas
You must be signed in to use shopping lists. Sign in or create account

Shred jicama on the large holes of a box grater. Working with one handful at a time, squeeze jicama firmly to remove excess liquid; discard liquid and transfer jicama to a large bowl.

Add sour cream, green onions, corn, beans, parsley, vinegar, cayenne and salt and fold together to combine. Set aside while grilling the sausages.

Preheat a grill. Grill sausages until browned and cooked through. Grill tortillas until lightly browned and softened. Wrap sausages in tortillas and serve with slaw.

Nutritional Info: 
Per Serving:280 calories (130 from fat), 14g total fat, 3g saturated fat, 65mg cholesterol, 770mg sodium, 21g carbohydrate (6g dietary fiber, 5g sugar), 18g protein

Recipe Discussion