{Makes 8 Servings} Prep: 25 min. Grill: 20 min.
Ingredients:
1 pound summer sausage, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
3 cups shredded cabbage {I often just buy a bag of coleslaw mix}
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-inch pieces {I almost always use cooked, shredded chicken, since I often have it on hand and then I don't have to worry about the chicken being cooked}
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing
Directions:
In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube.
Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing. Yield: 8 servings.
Nutrition Facts: 1 packet equals 436 calories, 28 g fat (12 g saturated fat), 98 mg cholesterol, 933 mg sodium, 23 g carbohydrate, 3 g fiber, 25 g protein.
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