Food Recipes Salads Chicken Salad with Zucchini, Lemon and Pine Nuts 5.0 (544) Add your rating & review Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini. Fast and Easy Chicken Recipes By Armand Arnal Updated on March 19, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Total Time: 40 mins Yield: 4 Ingredients 1/3 cup dried currants 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced 1/8 teaspoon ground cumin Finely grated zest of 1 lemon, plus juice of 2 lemons Kosher salt and freshly ground pepper 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks 1 large shallot, minced 1 1/2 pounds skinless, boneless chicken breast halves 3 tablespoons pine nuts 2 cups lightly packed baby arugula leaves One 1-inch piece preserved lemon, peel only, slivered (optional) Directions 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 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. Serve right away. Suggested Pairing Hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try a smoky white from Côtes du Rhône, France. Originally appeared: April 2009 Rate It Print