Chopped Salad With Chicken, Couscous and Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the Cowboy Ciao Restaurant in Scottsdale, Arizona. Ingredients:
1 cup packed fresh basil leaf |
1 cup mayonnaise |
1 shallot, halved |
1 cup buttermilk |
1 tablespoon fresh lemon juice |
1/3 cup grated asiago cheese |
1/3 cup dried currant |
1/3 cup shelled pumpkin seeds |
1 (10 ounce) package couscous, cooked according to package instructions (about 5 cups) |
3 cups coarsely chopped arugula |
1 lb plum tomato, 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.
2. Gradually blend in buttermilk and lemon juice.
3. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
4. Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
5. 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.
6. Serve, passing dressing separately.
7. **Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.
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