Chicken Salad with Zucchini, Lemon and Pine Nuts

Name: Chicken Salad with Zucchini, Lemon and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters lightly packed baby arugula leaves; 79 milliliters dried currants; 1 garlic, thinly sliced; 0 teaspoons ground cumin; 1 Finely grated zest of lemon, plus juice of 2 lemons; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 3 Tbsps pine nuts; 1 1-inch piece preserved lemon, peel only slivered optional; 1 shallot, minced; 680 grams skinless, boneless chicken breast halves; 3 zucchini cut into 3-by-1/2-inch sticks (2 pounds)

Chicken Salad with Zucchini, Lemon and Pine Nuts might be just the main course you are searching for. One portion of this dish contains around 40g of protein, 24g of fat, and a total of 433 calories. This recipe serves 4. A mixture of pine nuts, shallot, preserved lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 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 about 45 minutes.

Instructions

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

Ingredients you will need

Currants

Water

Equipment you will use

Bowl

Drain.

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Garlic

Pepper

Cumin

Salt

Equipment you will use

Bowl

Add the zucchini and currants and toss to coat.

Ingredients you will need

Currants

Zucchini

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.

Ingredients you will need

Lemon Juice

Olive Oil

Shallot

Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

Ingredients you will need

Chicken Breast Halves

Marinade

In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast Halves

Salt And Pepper