Chicken Salad with Zucchini Lemon and Pine Nuts
Ingredients
- 1/3 cup dried currants
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/8 teaspoon ground cumin
- Finely grated zest of 1 lemon, plus juice of 2 lemons
- Kosher salt and freshly ground pepper
- 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
- 1 large shallot, minced
- 1 1/2 pounds skinless, boneless chicken breast halves
- 3 tablespoons pine nuts
- 2 cups lightly packed baby arugula leaves
- One 1-inch piece preserved lemon, peel only, slivered (optional)
Instructions
Chicken Salad with Zucchini, Lemon and Pine Nuts serves 4 original recipe by Food & Wine.
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