Chicken Salad with Zucchini, Lemon and Pine Nuts

Chicken Salad with Zucchini, Lemon and Pine Nuts
Photo by © Tina Rupp

Ingredients

  • 2 cups lightly packed baby arugula leaves
  • 1 ½ pounds skinless, boneless chicken breast halves
  • 1 large shallot, minced
  • 3 medium zucchini cut into 3-by-1/2-inch sticks (2 pounds)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon, plus juice of 2 lemons
  • 1 1-inch piece preserved lemon, peel only slivered optional
  • + 5 more ingredients
    • 1/3 cup dried currants
    • 1/8 teaspoon ground cumin
    • Kosher salt and freshly ground pepper
    • 1 clove garlic, thinly sliced
    • 3 tablespoons pine nuts

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

View full recipe at My Recipes

Comments

Variations on Chicken Salad with Zucchini, Lemon and Pine Nuts

  • Chicken Salad with Zucchini, Lemon and Pine Nuts
    • 1.5 pound(s) skinless, boneless chicken breast halves
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 1 clove(s) garlic
    • +8 other ingredients


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