Millet is cooked pilaf-style for this salad to add extra
flavour. It makes the perfect vehicle for a lemon-laden dressing
along with shreds of poached chicken and plenty of peas.
2skinless, boneless chicken breasts200 gm (1 cup)dried millet500 ml (2 cups)chicken stock200 gmfrozen peas200 gmsilverbeet, stalks thinly sliced, leaves finely chopped120 gmbroccolini, finely chopped1 cup(loosely packed) mint80 ml (⅓ cup)extra-virgin olive oilJuice of 2 lemons, or to taste1-2 tbspapple cider vinegar, or to taste1garlic clove, finely choppedCoarsely chopped pistachio nuts, to serve
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 finish cooking.
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 uncovering for 15 minutes. Spread millet on a tray and refrigerate to cool.
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.
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.