Poached chicken and millet salad with peas and mint

AT A GLANCE

  • Serves 4 - 6 people

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.

  • 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.

Topics:

MINT, CHICKEN, FAST, PEAS, SALAD, CHICKEN, PEAS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2017

Feb 2017

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