Chicken & Millet Salad

Name: Chicken & Millet Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 2 skinless, boneless chicken breasts; 1 cup millet; 2 cups chicken stock; 1/2 cup frozen peas; handful of silverbeet, thinly sliced; handful of broccolini, finely chopped; 1 cup (loosely packed) mint, finely shredded; 4 Tbsp extra-virgin olive oil (⅓ cup); Juice of 2 lemons, or to taste; 1-2 Tbsp apple cider vinegar, or to taste; 1 garlic clove, finely chopped; Coarsely chopped pistachio nuts, to serve

4 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 03:06:54 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories504.3 kcal (25%)

Total Fat20.6 g (29%)

Carbs46.3 g (18%)

Sugars3.5 g (4%)

Protein32.4 g (65%)

Sodium249.8 mg (12%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2skinless boneless chicken breasts

1 cupmillet

2 cupschicken stock

1 cupmint

loosely packed, finely shredded

Dressing:

⅓ cupextra-virgin olive oil

2lemons

Juice of, or to taste

1 Tbspapple cider vinegar

Coarsely chopped, to serve

Instructions

Step 1

Place chicken in a saucepan, cover with plenty of cold salted water, bring to a simmer and cook for 5 minutes, then take off the heat and stand for 10 minutes to allow it to rest.

Step 2

Dry-roast millet in a saucepan over medium-high until golden (2-3 minutes). Add stock, season to taste and bring to the boil. Cover, reduce heat to low and cook without covering for 15 minutes. Spread millet on a tray and then refrigerate to cool.

Step 3

Meanwhile, drain chicken and tear it into pieces. Combine in a bowl with peas, silverbeet, broccolini and mint, then add millet and toss to combine.

Step 4

Shake olive oil, lemon juice, vinegar and garlic in a jar to combine, season to taste and drizzle dressing over salad. Toss to coat and serve scattered with pistachio nuts.