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    You are in: Home / Recipes / Chicken Salad With Zucchini, Lemon and Pine Nuts Recipe
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    Chicken Salad With Zucchini, Lemon and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Queen Dana's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
    2. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on June 16, 2010

      55

      A really yummy main course salad, loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2010

      55

      A very tasty salad for lunch! I grilled the chicken, cuz we love grilling and used romaine lettuce instead of the arugula which needed to be used up. Thanks for posting Dana. Made for ZWT 6.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Salad With Zucchini, Lemon and Pine Nuts

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.6
     
    Calories from Fat 243
    50%
    Total Fat 27.0 g
    41%
    Saturated Fat 3.7 g
    18%
    Cholesterol 98.7 mg
    32%
    Sodium 130.6 mg
    5%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 11.6 g
    46%
    Protein 42.9 g
    85%

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