Chopped Salad with Chicken, Couscous, and Vegetables Recipe

Chopped Salad with Chicken, Couscous, and Vegetables Recipe

  • 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)
  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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