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Nutrition Facts
Serving Size 371 g
(Approx. 8 Servings)
Amount Per Serving
Calories 850 Calories From Fat 620
% Daily Value*
Total Fat 69 g 106%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 280 mg 93%
Sodium 2730 mg 114%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 33 g
Vitamin A 8% Iron 15%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Sausage, BBQ Chicken & Potato Salad
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

6 chicken breasts, boneless and skinless
3 Tbsp Tony Chacheré Creole Seasoning
6 Oz H-E-B® Specialty Series Kentucky Bourbon BBQ Sauce
4 smoked sausage
1/2 cup(s) white onion, diced
1/2 cup(s) celery, diced
1/2 cup(s) green bell peppers, diced
1/4 cup(s) dill relish
6 large brown eggs, hard-boiled and chopped
1 1/2 cup(s) mayonnaise
1/4 cup(s) yellow mustard
1 Lb red potatoes, quartered, boiled, drained, cooled and heavily seasoned with seasoning salt
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Cover both sides chicken with Creole seasoning, then place over grill set on medium-high heat and cook 5 minutes, then rotate 45° and cook 5 more minutes.
Baste chicken with barbecue sauce on both sides, flip chicken and cook 5 to 7 minutes until internal temperature reaches 165°F.
Sausage can be cooked with chicken around perimeter of grill until crispy and begins to split.
To make potato salad, mix onions, celery, bell pepper, relish, eggs, mayonnaise and mustard in a large bowl then gently fold in potatoes.
Refrigerate 2 to 4 hours to chill and serve with chicken and sausage.



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