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Chicken Salad with Zucchini, Lemon and Pine Nuts
Ingredients
  • ⅓ cup dried currants
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • ⅛ 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-½-inch sticks
  • 1 large shallot, minced
  • 1 ½ 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)
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