Chicken-Apple Sausage Salad

Chicken-Apple Sausage Salad

12oz chicken-apple sausage, sliced in ½ inch pieces

1 tsp Costalivos Butter Olive Oil

1 cup baby spinach

3 cups salad greens

1 cup romaine lettuce

1 cup fresh blueberries

½ cup dried cranberries

½ cup crumbled goat cheese

¼ cup chopped pecans, toasted

2 tbsp Costalivos Fig Balsamic Vinegar

2 tbsp Costalivos Blood Orange Olive Oil

½ tsp freshly cracked black pepper

½ tsp finely ground sea salt

1 tsp honey (to taste)

 

-Prep time: 15 minutes

-Sauté chicken sausage in Costalivos Butter Olive Oil over medium-high heat until browned, about 2-3 minutes.

-Combine baby spinach, salad greens, lettuce, berries, pecans, and sausage in a large bowl.

-In a small bowl, whisk together Costalivos Fig Balsamic Vinegar, Costalivos Blood Orange Olive Oil, salt, pepper, and honey.

-Add dressing to salad greens, toss gently.

-Sprinkle with goat cheese and serve.

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Cornell Chicken Marinade

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4 lbs bone-in chicken (legs, breasts, or wings)

1 & ½ cups white vinegar

1 cup CostaLivos Arbequina Olive Oil

1 egg

2 tbsp coarse sea salt

1 tbsp poultry seasoning

1 tsp black pepper

 

-Prep time: 15 minutes, up to 24 hours

-In a large blender, combine CostaLivos Arbequina Olive Oil, vinegar, egg, and spices. Pulse until well blended. Reserve ¼ cup for basting.

-Pour marinade over chicken and refrigerate for 2-24 hours. The longer the marinating time, the stronger the marinade flavor will be.

-Grill chicken over medium-high heat, basting every 5-10 minutes, until internal temperature reaches 170°F, then serve.

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