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Spicy chicken and fregola salad

Serves: 6

Preparation time: 25 minutes

Cooking time: 10 minutes

Ingredients:

  • 1 Tblsp olive oil
  • 2 Lilydale chicken breasts
  • 1 tspn cumin
  • 1 tspn curry powder
  • ½ tspn ground coriander
  • 2 ½ cups fregola
  • 132 cup mint leaves
  • 1/3 cup parsley leaves
  • ½ cup raisins
  • ½ cup natural almonds
  • 40g baby rocket
  • 1 pomegranate, seeds removed

Dressing:

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 Tblsp honey

Method

  1. 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.
  2. Meanwhile cook the fregola according to packet directions, drain and cool.
  3. Shred the chicken and return to frying pan over medium heat. Stir through the spices. Remove from heat.
  4. Place the cooled fregola, chicken, herbs, raisins, almonds, rocket and pomegranate seeds. Mix well.
  5. Whisk together the dressing ingredients and pour over salad.
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Our Recipes
Our Recipes