Chicken Sausage Dinner Salad with Avocado Pepperoncini Dressing

As with any dinner salad, make this one your own using your own favorite veggies or what you have on hand -- Don't mess with the tangy-delicious dressing, though!

Course dinner
Keyword avocado, chicken sausage, dinner salad, pepperoncini, salad
Prep Time 25 minutes
Servings 4
Author Rachel Singer


- for the dressing

  • 1/4 cup + 1 Tbsp olive oil
  • 1/2 of an avocado
  • 2 pepperoncini stems removed
  • 2 Tbsp pepperoncini brine
  • 1 tsp oregano
  • 2 cloves garlic about 1 tsp minced
  • Black pepper to taste
  • Sea salt to taste

- for the salad

  • 12 oz smoked chicken sausage I used chicken apple
  • 2 hearts romaine chopped
  • 1 can chickpeas rinsed and drained
  • 1 cucumber peeled and chopped
  • 1/2 of an avocado chopped
  • 4 Roma tomatoes chopped
  • 1/4 of a medium yellow onion thinly sliced
  • Sliced pepperoncini to taste
  • Shredded or shaved Parmesan to taste


  1. Combine all dressing ingredients in a food processor until fairly smooth, then set the dressing aside and let the flavors combine while you make the salad. (Go lightly on the sea salt and add more after tasting if needed, since the brine is already salty.)
  2. Saute sausage in a skillet over medium heat until nicely browned on all sides. While the sausage is browning, chop your lettuce and vegetables, and drain and rinse the beans.
  3. Assemble salads, topping each plate of chopped romaine with sausage, chickpeas, veggies, and pepperoncini. Sprinkle with Parmesan and serve with pepperoncini-avocado dressing.

Recipe Notes

Be sure to stir or shake the dressing before serving to recombine. Dressing will keep for a few days tightly covered in the refrigerator, but will lose its vibrant color because it contains avocado.