FREGOLA, CHICKEN, EGGPLANT & RICOTTA SALAD

FREGOLA, CHICKEN, EGGPLANT & RICOTTA SALAD

FREGOLA, CHICKEN, EGGPLANT & RICOTTA SALAD
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Relax everyone, fregola can easily be found in any grocery store, normally with the pasta. Here’s a picture of the bag that I buy at Metro here in Quebec. Don’t worry about the price or the site, it’s just the only link I could find to show you the bag.

Fregola looks a lot like Israeli couscous and you make it just like pasta. Just boil it and drain. I personally love the texture in a salad. It’s a little something different and it’s fun to discover new stuff once in a while.

Try grilling the vegetables and chicken on the BBQ in the summer, or broiling them in winter. I suggest using a grill pan, but honestly, any method is good.  

  • ServesServes 2-3
  • Prep time15 min
  • Cook time15 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 cup fregola (see intro)
  • Juice and zest of 1 lemon
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 eggplant, cut into 1/2-inch slices
  • 2 chicken breasts, cut into strips
  • 1 cup arugula or baby arugula
  • 1/2 cup ricotta cheese
For the vinaigrette
  • 1 shallot, minced
  • 1 tablespoon honey
  • Juice and zest of 1 lemon
  • 1/4 cup fresh basil, finely chopped
  • 2 tablespoons rice vinegar
  • 1/4 cup vegetable oil
  • Salt and pepper, to taste

Steps

  1. Bring a large pot of salted water to a boil. Cook the fregola according to the package directions. Drain and set aside.
  2. In a bowl, combine the lemon zest and juice with the oil and garlic. Season, and dredge the sliced eggplant in half of the mixture. Set aside.
  3. In another bowl, cover the chicken with the other half of the mixture.
  4. Grill the eggplant and the chicken on the BBQ or in a grill pan, until nicely browned. Set aside.
  5. In a bowl, combine all the vinaigrette ingredients and pour into a large salad bowl with the fregola, chicken eggplant and arugula. Season.
  6. Garnish with ricotta cheese and serve.   
Recipe published on August 19, 2018