Chopped Salad With Chicken, Couscous, And Vegetables

By á-174942

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)

Preparation

Step 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.)

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.