Chicken Salad with Zucchini, Lemon and Pine Nuts

Food & Wine


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

⅓ cup dried currant¼ cup plus 2 tablespoons extra-virgin olive oil1 clove garlic, thinly sliced⅛ tsp ground cumin finely grated zest of 1 lemon, plus juice of 2 lemons kosher salt freshly ground pepper3 medium zucchini, cut into 3 by 1/2-inch sticks1 large shallot, minced1 ½ lb skinless, boneless chicken breast halves3 Tbsp pine nuts2 cup lightly packed baby arugula leaf1 1-inch piece preserved lemon, peel only, slivered (optional)

Directions

1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.

2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.

3. Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

4. In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.

5. Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.

6. Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.

Tags: Salad, Dinner, Main Dish, Healthy, Chicken, Vegetable, Nut, French, Summer, Spring

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