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Epicurious

Chopped Salad with Chicken, Couscous, and Vegetables

4.6

(58)

"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.

Recipe information

  • Yield

    Makes 6 servings

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)

Preparation

  1. 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.)

    Step 2

    Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.

    Step 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.

  2. Step 4

    • Available at specialty foods stores and some supermarkets.
TagsSaladCouscousPastaAmericanBasilHerbs & SpicesDried CurrantDried FruitFruitAsiagoCheeseDairyPumpkin SeedSeedArugulaLeafy GreensVegetablePlum TomatoTomatoChicken BreastChickenPoultryCornMainDinnerLunchNut FreeNo-CookFood ProcessorBon Appétit
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