Chicken Salad with Zucchini, Lemon and Pine Nuts - Gluten Free Recipes

Ingredients

• 473 milliliters lightly packed baby arugula leaves
• 79 milliliters dried currants
• 1 garlic, thinly sliced
• 0 teaspoons ground cumin
• 1 Finely grated zest of lemon, plus juice of 2 lemons
• 4 servings Kosher salt and freshly ground pepper
• 59 milliliters extra-virgin olive oil
• 3 Tbsps pine nuts
• 1 1-inch piece preserved lemon, peel only slivered optional
• 1 shallot, minced
• 680 grams skinless, boneless chicken breast halves
• 3 zucchini cut into 3-by-1/2-inch sticks (2 pounds)