Chopped Salad With Chicken, Couscous and Vegetables

• 1 cup packed fresh basil leaf
• 1 cup mayonnaise
• 1 shallot, halved
• 1 cup buttermilk
• 1 tablespoon fresh lemon juice
• 13 cup grated asiago cheese
• 13 cup dried currant
• 13 cup shelled pumpkin seeds
• 1 (10 ounce) package couscous, cooked according to package instructions (about 5 cups)
• 3 cups coarsely chopped arugula
• 1 lb plum tomato, 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. **Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.

basil leaf, mayonnaise, shallot, buttermilk, lemon juice, asiago cheese, currant, pumpkin seeds, couscous, arugula, tomato, chicken, corn kernels

Taken from www.food.com/recipe/chopped-salad-with-chicken-couscous-and-vegetables-220819 (may not work)