Chopped Salad with Chicken, Couscous, and Vegetables

Chopped Salad with Chicken, Couscous, and Vegetables

Info

Rating
Calories
559.0
Protein
17.0
Sodium
418.0
Fat
39.0

Description

"During a vacation in Scottsdale, Arizona, my brother-in-law took me to his favorite restaurant, Cowboy Ciao," writes Linden Avery of Oklahoma City, Oklahoma. "It serves a very colorful, delicious chopped salad called a Stetson. Could you get the recipe so I can re-create it at home?"

Ingredients

1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated Asiago cheese*
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

Directions

  1. Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  2. Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
  3. Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
  4. Available at specialty foods stores and some supermarkets.

Tags

    Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit
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