Calling all Cowboys and Cowgirls!

Cowboy Ciao’s Stetson Salad

I first visited Cowboy Ciao in Scottsdale, Arizona a few years ago with a group of girlfriends. We started our meal with the Stetson Chopped Salad and loved it so much that we tracked down the recipe when we got home. Last week, my Mom and I had dinner again at Cowboy Ciao and were thrilled to see that the salad was still on their menu. It was just as good as I had remembered, and tasted very similar to the replica we’ve been making at home for the past few years. ENJOY!

Serves: 6

Meaty Monitor: Meaty enough to be your main.

Ingredients:
- 1/3 cup grated Asiago cheese
- 1/3 cup dried currants
- 1/3 cup shelled pumpkin seeds
- 1/3 cup avocado
- 1 10-ounce package Israeli 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). I actually prefer using dried corn (it adds crunch), but it’s not easy to find. I usually stock up when I find it at specialty food stores and markets, such as Ikedas.

- You can use any type of creamy, sweet dressing on this salad. I like Annie’s Cowgirl Ranch, Buttermilk, or Goddess Dressings!

Directions:

- Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.

- The arrangement of ingredients makes this salad especially pretty on the plate. Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, 1/6 of the avocado, and 1/6 of Asiago cheese mixture, form ingredients into side-by-side rows on each of 6 plates (see the photo above).

- Serve, passing dressing separately so that each person can dress and toss ingredients together on their plate.

- Lizzy