Chicken Salad with Zucchini Lemon and Pine Nuts

Ingredients

• 1/3 cup dried currants
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1/8 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-1/2-inch sticks
• 1 large shallot, minced
• 1 1/2 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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