Chicken Salad With Zucchini, Lemon and Pine Nuts |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup dried currant |
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
1 garlic clove, thinly sliced |
1/8 teaspoon ground cumin |
finely grated lemon zest, plus |
2 lemons, juice of |
kosher salt & freshly ground black pepper |
3 medium zucchini, cut into 3-by-1/2-inch sticks (2 pounds) |
1 large shallot, minced |
1 1/2 lbs boneless skinless chicken breast halves |
3 tablespoons pine nuts |
2 cups lightly packed baby arugula leaves |
1 inch piece preserved lemon rind, peel only, slivered (optional) |
Directions:
1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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