FREGOLA, CHICKEN, EGGPLANT & RICOTTA SALAD
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.
Particularities
- 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
- Bring a large pot of salted water to a boil. Cook the fregola according to the package directions. Drain and set aside.
- 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.
- In another bowl, cover the chicken with the other half of the mixture.
- Grill the eggplant and the chicken on the BBQ or in a grill pan, until nicely browned. Set aside.
- In a bowl, combine all the vinaigrette ingredients and pour into a large salad bowl with the fregola, chicken eggplant and arugula. Season.
- Garnish with ricotta cheese and serve.
Recipe published on August 19, 2018
