Total Time
30mins
Prep 30 mins
Cook 0 mins

Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!

Ingredients Nutrition

Directions

  1. Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
  2. To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
  3. Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
  4. Easy Aioli.
  5. (makes about 1 cup).
  6. Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
  7. Pesto.
  8. (makes about 3/4 cup).
  9. In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Most Helpful

4 5

I was going to post this but saw it was already online! I've made this salad twice so far and the first time I made it I thought the dressing was much too strong, either of the aioli or the pesto. The second time I made it with a bit less of both and found it more to my taste. It is a beautiful salad and I love the mix of the salad ingredients. Thanks!