Fast Recipes

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.

By Emma Knowles
  • Serves 4 - 6
Poached chicken and millet salad with peas and mint
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.

Ingredients

  • 2 skinless, boneless chicken breasts
  • 200 gm dried millet (1 cup)
  • 500 ml chicken stock (2 cups)
  • 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 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

Method

Main
  • 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 finish cooking.
  • 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 uncovering for 15 minutes. Spread millet on a tray and refrigerate to cool.
  • 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.
  • 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.