Chicken Salad With Zucchini Lemon And Pine Nuts

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From food & wine april 2009. Prep time includes marinating. According to food & wine hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try the smoky 2007 perrin réserve côtes du rhône blanc or the peppery 2007 domaine lafage côté est.""

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Steps

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

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Drain.

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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.

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Add the zucchini and currants and toss to coat.

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Let stand at room temperature for 2 hours , stirring occasionally.

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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.

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Add the chicken breast halves , turning to coat thoroughly with the marinade.

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Cover and refrigerate for 1 hour , turning a few times.

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

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Transfer to a plate and let cool.

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Remove the chicken breast halves from the marinade , scraping off the shallot.

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Slice the chicken on the bias 1 1 / 2 inches thick and se.

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Ingredients

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dried currant, extra virgin olive oil, garlic clove, ground cumin, lemon zest, lemons, juice of, kosher salt & freshly ground black pepper, zucchini, shallot, boneless skinless chicken breast halves, pine nuts, arugula leaves, lemon rind