Spicy Chicken and Fregola Salad- 1 tblsp olive oil
- 2 Lilydale Free Range chicken breasts
- 1 tspn cumin
- 1 tspn curry powder
- 1/2 tspn ground coriander
- 2 1/2 cups fregola
- 1/3 cup mint leaves
- 1/3 cup parsley leaves
- 1/2 cup raisins
- 1/2 cup natural almonds
- 40g baby rocket
- 1 pomegranate, seeds removed
Dressing- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tblsp honey
| Spicy Chicken and Fregola Salad- 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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