Chopped Salad with Chicken, Couscous, and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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? This main-course salad is presented with the ingredients lined up in rows. For convenience, you could just toss the salad instead. 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.
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