Wednesday, January 02, 2008

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES

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)
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.

Bon App├ętit
October 2002
2002-08-28 15:43:54.0

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