Chopped Salad With Chicken, Couscous, And Vegetables

Chopped Salad With Chicken, Couscous, And Vegetables
Chopped Salad With Chicken, Couscous, And Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup fresh basil leaves - (packed)

  • 1

    cup mayonnaise

  • 1

    shallot halved

  • 1

    cup buttermilk

  • 1

    tablespoon fresh lemon juice

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/3

    cup grated Asiago cheese (available at specialty foods stores and some supermarkets)

  • 1/3

    cup dried currants

  • 1/3

    cup shelled pumpkin seeds

  • 1

    package plain couscous - (10 oz) cooked according

  • to package instructions - (abt 5 cups)

  • 3

    cups coarsely-chopped arugula

  • 1

    pound plum tomatoes seeded, diced

  • 2

    grilled chicken breast halves diced

  • 2

    cups fresh corn kernels (from about 2 ears)

Directions

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.) Mix Asiago cheese, currants, and pumpkin seeds in medium bowl. 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. This recipe yields 6 servings. This main-course salad is presented with the ingredients lined up in rows. For convenience, you could just toss the salad instead.

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