Millet and Chicken Greek Salad from the Gluten-Free Instant Pot Cookbook is a tasty way to serve whole grains. This is great for meal prep lunches or as a side dish to bring along to summer pot lucks.
*tap tap tap* Is this thing on? I feel like it’s been forever since I shared a recipe here, even though it’s only been a few weeks. Things have just been insanely busy. I have a bunch of new recipes that I can’t wait to share with you – I just need to find the energy to type them up!
Since I’ve last checked in, my cookbook officially came out! You can buy it on Amazon or Barnes and Noble.
I’ve been busy promoting my own book, but a few of my friends have published books recently, too! Today I’m sharing a Millet and Chicken Greek Salad from The Gluten-Free Instant Pot Cookbook, written by Jane Bonacci (The Heritage Cook). This book has sooooo many recipes and they all look delicious.
This millet salad immediately caught my eye. I love Greek flavors, and this recipe hits all the right notes. Kalamata olives and feta make just about anything taste awesome, am I right?
What is millet?
This salad is made with millet, a whole grain that I absolutely love. Millet is harvested from seeded grasses that traditionally grow in Asia and Africa. It can be ground into flour, puffed into a cereal, or eaten as porridge. 1 cup of cooked millet has about 200 calories, 6 grams of protein, and 2 grams of fiber.
To me, millet tastes like a dead-ringer for couscous – I usually forget that I’m actually eating a whole grain when I make it. It’s great as a side dish or made into an easy grain salad like this one.
I had never cooked millet in an instant pot before, but I love how it came out. It only takes about 15 minutes and is super moist and flavorful.
I also love using puffed millet to add a light and airy element when I make homemade granola bars.
How to Make Gluten-Free Millet and Chicken Greek Salad
This millet salad is so easy to make! Start by sauteeing some onion and red bell pepper. Next, you’ll add the millet, chicken stock, or oregano and cook under high pressure for 9 minutes.
This gives you plenty of time to prepare the remaining ingredients and mix up a quick lemon vinaigrette that gives this salad a ton of flavor.
When the millet is finished cooking, you’ll stir in baby spinach so it can wilt. Then, let everything cool down before stirring in cucumbers, tomatoes, olives, and sliced onion and topping it all off with feta and parsley and that delicious dressing.
The recipe calls for cooked chicken, which makes it a great way to repurpose leftovers. There’s a recipe for classic “baked” chicken made in the instant pot that would be perfect, but I had leftover buttermilk roast chicken in the fridge that I used.