Name: Chopped Salad with Chicken, Couscous, and Vegetables
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)

"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 notes

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