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. One serving contains 433 calories, 40g of protein, and 24g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have pine nuts, chicken breast halves, ground cumin, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
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.