///Yucatecan Chicken Salad with Zucchini and Pine Nuts recipe

Yucatecan Chicken Salad with Zucchini and Pine Nuts recipe

Servings: 4 / Prep time: 20 mins / Marinate: 2 hrs / Cooking time: 10 mins

Molli - True Mexican Flavors


  • 1/3 cup dried currants
  • 1/4 cup plus 4 tablespoons extra-virgin olive oil
  • 1 jar Mölli Yucatan marinade; reserve 2 tablespoons for dressing
  • 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 3 tablespoons pine nuts
  • 2 cups lightly packed baby arugula leaves


  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 reserved tablespoons of Yucatan marinade. 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 rest of the Yucatan marinade with 2 tablespoons of the olive oil. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 2 hours, 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. 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 toss lightly. Serve chicken salad right away. Provecho!
By | 2017-01-10T12:16:00+00:00 July 23rd, 2015|Categories: Recipes, Yucatan mojo marinade|Tags: , , , , , , , , , , , |Comments Off on Yucatecan Chicken Salad with Zucchini and Pine Nuts recipe