Chicken Salad with Zucchini, Lemon and Pine Nuts
Chicken Salad with Zucchini, Lemon and Pine Nuts might be just the main course you are searching for. This recipe serves 4. One serving contains 446 calories, 41g of protein, and 24g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up lightly baby arugula leaves, shallot, garlic clove, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes.
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.
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.
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.
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.
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.