Chicken salads like this recipe from Lilydale are the perfect summer BBQ salad. Make this healthy chicken and fregola salad recipe for summer or spring lunch.
Heat the oil in a frying pan over medium high heat and cook the chicken until golden and just cooked through. Remove chicken from pan and set aside to cool slightly
Meanwhile cook the fregola according to packet directions, drain and cool
Shred the chicken and return to frying pan over medium heat. Stir through the spices. Remove from heat
Place the cooled fregola, chicken, herbs, raisins, almonds, rocket and pomegranate seeds in a serving bowl. Mix well
Dressing
Whisk together the dressing ingredients and pour over salad
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