Poached chicken and millet salad with peas and mint

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.

You'll need

2 skinless, boneless chicken breasts 200 gm (1 cup) dried millet 500 ml (2 cups) chicken stock 200 gm frozen peas 200 gm silverbeet, stalks thinly sliced, leaves finely chopped 120 gm broccolini, finely chopped 1 cup (loosely packed) mint 80 ml (⅓ cup) extra-virgin olive oil 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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2017

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