Chicken Salad with Zucchini, Lemon and Pine Nuts

Ingredients

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

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...

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