Chopped Salad with Chicken, Couscous, and Vegetables

• 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)

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.
4. (Can be made 1 day ahead.
5. Cover and refrigerate.)
6. Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
7. 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.
8. Serve, passing dressing separately.
9. Available at specialty foods stores and some supermarkets.

fresh basil, mayonnaise, shallot, buttermilk, lemon juice, cheese, currants, pumpkin seeds, couscous, arugula, tomatoes, chicken, corn kernels

Taken from www.epicurious.com/recipes/food/views/chopped-salad-with-chicken-couscous-and-vegetables-107139 (may not work)