Stetson Chopped Salad

• 4 cups cooked couscous (from 2 cups uncooked) or 4 cups quinoa (from 2 cups uncooked)
• 2 cups shredded cooked chicken breasts or 2 cups smoked salmon
• 2 cups roasted dried corn kernels (such as JustCorn)
• 1 cup grated asiago cheese
• 1 cup pepitas (salted roasted pumpkin seeds)
• 1 cup dried currant
• 1 1/2 cups chopped tomatoes
• 2 cups chopped spinach or 2 cups arugula
• Dressing
• 2 small shallots, diced
• 1 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh ground black pepper
• Easy Aioli (use 1 cup)
• 3/4 cup olive oil
• 1/4 cup chopped garlic
• 1 teaspoon kosher salt
• Pesto (use 1/2 cup)
• 1/2 cup olive oil
• 1/4 cup fresh basil leaf
• 1 tablespoon pine nuts
• 1 teaspoon kosher salt

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.

couscous, chicken breasts, corn kernels, asiago cheese, pepitas, currant, tomatoes, spinach, dressing, shallots, buttermilk, lemon juice, fresh ground black pepper, olive oil, garlic, kosher salt, olive oil, fresh basil leaf, nuts, kosher salt

Taken from www.food.com/recipe/stetson-chopped-salad-175546 (may not work)