Chopped Salad with Chicken, Couscous, & Vegetables
Dressing:
1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 Tablespoon fresh lemon juice
Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt & pepper.
(Can be made 1 day ahead. Cover and refrigerate.)
Salad:
1/3 cup grated Asiago cheese
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 – 10oz. package plain couscous, cooked according to package instructions. (about 5 cups)
3 cups baby arugula
2 cups grape or cherry tomatoes, sliced in half
2 cups fresh corn kernels (from about 2 ears)
Toss all ingredients together with dressing.
(Big party pleaser. Great to serve at luncheons)