Chopped Salad With Chicken, Couscous and Vegetables

Total Time
Prep 20 mins
Cook 0 mins

From the Cowboy Ciao Restaurant in Scottsdale, Arizona.

Ingredients Nutrition


  1. Blend basil leaves, mayonnaise, and shallot in processor until smooth.
  2. Gradually blend in buttermilk and lemon juice.
  3. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  4. Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
  5. 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.
  6. Serve, passing dressing separately.
  7. **Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.


Most Helpful

Excellent chicken salad that will be going into my cookbook! I really enjoyed the dressing, and I normally dont like fresh basil. I didnt have buttermilk so I made some with milk and lemon juice mixed together. Also I kinda changed the recipe because I didnt have couscous... could have sworn I did... So I subbed cooked orzo. Not really close to each other, but it still turned out fine. Will make again subbing with nuts and other crunchy tid bits instead of seeds. I used recipe #222467 for the chicken. Thanks for posting!

anme April 18, 2007

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