Roasted Chicken with Fregola Salad

With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie   chicken found at a local market and I used Israeli couscous instead of fregola.

 

 

Roasted Chicken with Fregola Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • 12 ounces of fregola or Israeli pearl couscous
  • 1 pound roasted chicken breast, shredded
  • 10 ounces grape tomatoes
  • 1 10-ounce jar roasted red peppers
  • 4 cups (packed) baby arugula
  • 1 4-ounce jar grilled artichoke hearts
  • 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
  • 2 teaspoons pine nuts, lightly toasted
  • salt and pepper

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 cup grapeseed oil, add slowly

 

Directions

In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts.  Serve chilled or room temperature.

In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.

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