Chopped Salad with Chicken, Couscous, and Vegetables
"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.
Yield: 6 Ready in 30 minutes
favorite of 4 people 2 people want to try
|1 cupfresh basil leaves; (packed)|
|1 shallot; halved|
|1 tablespoonFresh Lemon Juice|
|1/3 cupAsiago cheese*; grated|
|1/3 cupdried currants|
|1/3 cupshelled pumpkin seeds|
|1 10-oz packageplain couscous; (10-ounce package), cooked according to package instructions (about 5 cups)|
|3 cupsarugula; coarsely chopped|
|1 poundplum tomatoes; seeded, diced (about 2 cups)|
|2 grilled chicken breast halves; diced|
|2 cupsfresh corn kernels; (from about 2 ears)|
Chopped Salad with Chicken, Couscous, and Vegetables Preparation
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.
* Available at specialty foods stores and some supermarkets.
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