Cucumber Chicken Salad with Millet
Ingredients
- 4 cups organic cucumber sliced thin into strips
- 1 lb chopped organic baked chicken breast
- 2 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 large avocado, mashed
- 1 tsp chili powder
- 2 tsp Himalayan sea salt (or more if you like!)
- 1 tsp pepper
- ¼ cup diced cilantro
Sides
- 8 cups raw mixed greens – or greens of choice
- 2 cups cooked millet – about 1 ¼ cups dry
Directions
- Mix all ingredients except cucumber into a bowl.
- Bake the chicken breast at 450 for about 25 min, until the inside reach 160 degrees.
- Cook the millet: rinse millet thoroughly under cold running water.
- In a medium pot, combine rinsed millet, water and dash of salt. Bring to a boil and cover the pot. Reduce the temperature to low and simmer for 15 minutes. After 15 minutes, remove the pot from heat and let stand covered for another 10 minutes.
- Divide everything into four equal servings. Keep the chicken salad apart from the greens in food prep containers so it doesn’t get completely soggy.