I love a bold, proud salad that is filling and healthy, and a modern, main-dish salad fits the bill. I say "modern" because main-dish salads have come a long way. Once was, if you wanted a big salad, your only choice when dining out was a chef salad with those curls of high-sodium deli meats and tasteless cheese. Now, walk into any restaurant and take a look at the salad section on the menu. There's Tupelo Honey Cafe's Signature Salad with kale, watermelon radish, quinoa and yogurt dressing; or Hennen's popular Chop Salad with arugula, freeze-dried corn, couscous, trail mix, marinated tomatoes, buttermilk pesto and your choice of smoked salmon or grilled chicken. And there's Biba's popular Warm Chicken Salad with shiitake mushrooms, sun-dried tomatoes, more mushrooms and grilled chicken drizzled with balsamic and served with a tangy vinaigrette.
Anne BralyEven traditional chef salads are getting an update, such as the chef salad at Blue Plate Diner with rotisserie turkey, pulled chicken and roasted almonds. The chef salad at Sluggo's is another example with crispy romaine lettuce, fresh veggies, maple tofu and, in keeping with the true vegetarian menu, cashew "cheese" and homemade seitan in place of meats found on chef salads.
But not all salads must conform to tradition, demanding lettuces and other leafy greens as their base. Think main-dish pasta salads, like the one at Tony's in the Bluff View Art District - fusilli pasta tossed with tomatoes, onion, kalamata olives and basil-pesto aioli.
Then there's couscous. Some people get confused about couscous. Is it rice or pasta? The size may have you thinking it's a grain, but it's one of those delightful tiny pastas, like cavatelli and ditalini, that work so well in salads, such as this one with chicken and roasted parmesan asparagus. Any of the small pastas will work in this recipe. It's a production that will take a little effort on your part, but rest assured, it's one that can tackle the heartiest of appetites. There's nothing sissy about it. It's a lively mix of asparagus - there's your green - chicken and couscous, making a meal that is full of flavor, colors and textures. The lemony dressing is a crowning touch. This main-dish salad has all the flavors of spring - and yes, spring has finally arrived.
Chicken, Couscous and Roasted Asparagus Salad
Marinade:
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon lemon zest
2 teaspoons fresh lemon juice
3 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 (5- to 6-ounce) chicken cutlets
Dressing:
3/4 cup buttermilk
1/2 cup mayonnaise
3 tablespoons finely chopped chives
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Couscous:
1 cup uncooked pearl couscous
1 teaspoon lemon peel strips
1 tablespoon olive oil
2 cups water
1/4 teaspoon kosher salt
Veggies:
1 pound fresh asparagus, trimmed
4-5 teaspoons olive oil
1/2 teaspoon garlic salt
2 tablespoons grated parmesan cheese
3 (1/2-inch-thick) red onion slices
Make the marinade: Whisk together olive oil, garlic cloves, lemon zest and juice, chopped thyme, salt and black pepper in a small bowl. Place chicken cutlets in a 1-gallon resealable freezer bag, and add marinade. Seal bag, and turn to coat. Chill 30 minutes to 1 hour, turning occasionally. Remove chicken from bag; discard marinade.
Dressing: Whisk together buttermilk, mayonnaise, chives, lemon juice, minced garlic clove, thyme, salt and black pepper in a small bowl; cover and chill.
Couscous: Cook couscous and lemon peel strips in heated olive oil in a medium saucepan over medium, stirring often, until mostly golden, 7 to 8 minutes. Add water and salt; bring to a boil. Cover, reduce heat to low, and simmer until barely tender, 8 to 10 minutes. Drain and discard lemon peel strips.
Chicken: Heat grill to medium (350-400 degrees), and grill chicken until cooked through. Alternately, cook chicken in skillet on stovetop over medium heat until cooked through. Slice, and set aside.
Vegetables: Heat oven to 400 degrees. Remove tough stems from asparagus, and toss remainder with oil, garlic salt and parmesan cheese; add onion slices, and toss again. Place vegetables on a baking sheet and roast for 5-6 minutes or until vegetables are just tender - al dente stage. Cut asparagus into 2-inch pieces, and roughly chop onions. Toss together couscous, chicken, asparagus, onions and 1/2 cup dressing. Serve salad with remaining dressing.
Contact Anne Braly at abraly@timesfreepress.com.