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

Whisk together the dressing ingredients and pour over salad