Chopped Chicken and Couscous Salad with Sweet Basil Dressing
4.6 Stars (9 Reviews)
Yield: 4servings
Aren’t summer salads, bursting with fresh garden produce, just the best?!
Ingredients
for the sweet basil dressing:
½c.mayonnaise
2T.finely chopped fresh basil
1T.prepared basil pesto
1T.water
2tsp.freshly squeezed lemon juice
1tsp.honey
⅛tsp.salt
⅛tsp.freshly ground black pepper
for the chopped chicken and couscous salad:
4c.finely chopped romaine lettuce
2c.finely chopped roasted chicken
2c.freshraw corn kernels, from about 2 large cobs
2c.finely chopped red cabbage
1c.dry Israeli couscouscooked according to package directions, then cooled
1medium red bell pepperseeded, ribs removed and finely chopped
½c.freshly grated Parmesan cheese
½c.dried currantsor substitute golden raisins
½c.finely chopped pecans
Instructions
for the sweet basil dressing:
In a small bowl, whisk together all dressing ingredients. If the dressing seems too thick, whisk in more water, 1 teaspoon at a time, until you reach a consistency you're happy with. It should be creamy and thick, but also pourable.
for the chopped chicken and couscous salad:
In a large bowl, toss together all salad ingredients.
Add the dressing and toss to coat evenly. Divide salad among 4 bowls to serve. Or, if you prefer, serve the dressing on the side so that individual eaters can add their own salad dressing.
The dressing is so good, I highly recommend making a double batch of it. Whatever doesn't get used on this salad can be used for other salads or as a veggie dip. Yum!
Notes
Adapted just slightly from The Recipe Girl Cookbook by Lori Lange.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.