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Platter of Greek Chicken Millet Salad
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5 from 3 votes

Millet and Chicken Greek Salad

Millet is a gluten-free grain that's similar to couscous or quinoa, with a touch of nuttiness in every bite. When combined with these Greek-inspired ingredients, it makes a delightful salad that wakes up your tastebuds and is perfect for summer picnics or potlucks all year long.
Course Healthy One Pan Recipes
Cuisine Greek
Prep Time 10 minutes
Cook Time 13 minutes
Additional Time 8 minutes
Total Time 31 minutes
Servings 4 servings


For the salad

  • 2 tablespoons 30 ml vegetable or olive oil
  • ½ cup 80 g very finely chopped onion
  • 1 red bell pepper cored, seeded, and very finely chopped
  • 1 cup 175 g millet, rinsed well and drained
  • ½ teaspoon kosher or fine sea salt
  • t½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 cup 235 ml water
  • ¾ cup 180 ml chicken stock (page 213) or water
  • cups 60 g baby spinach leaves, rinsed very well, shaken dry
  • 1 small cucumber peeled and finely chopped
  • cup 35 g chopped olives, preferably Kalamata
  • cup 50 g quartered cherry tomatoes
  • ½ small red onion very thinly sliced
  • cups 210 g cooked chicken (see page 128), cut into small cubes or shredded, at room temperature

For the dressing

  • cup 80 ml extra virgin olive oil
  • 2 tablespoons 30 ml freshly squeezed lemon juice
  • 1 to 2 tablespoons 15 to 30 ml red wine vinegar, to taste
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper

For topping

  • 2 tablespoons 6 g finely chopped fresh parsley
  • ¼ cup 38 g crumbled feta cheese (optional)


  • Press Sauté and heat the vegetable oil in the inner pot of your electric pressure cooker. When it is shimmering, add the chopped onion and bell pepper and cook, stirring, for 4 minutes, or until the onion is slightly softened. Add the millet. Sprinkle with the salt, pepper, and oregano, then pour in the water and stock, stirring to be sure nothing is stuck to the bottom of the pot. Press Cancel.
  • Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally for 8 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
  • Remove the lid, rake the grains with a fork, and transfer to a large bowl. Add the spinach to the bowl, stir it into the millet, and let the steam wilt the greens. Set aside to cool to room temperature, tossing occasionally with forks to help keep the millet from clumping. When cooled, stir in the cucumber, olives, tomatoes, red onion, and chicken.
  • Dressing
  • In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Pour half the dressing over the salad, tossing to coat all the ingredients. Taste and adjust the seasonings; add the remaining dressing if desired and toss again. Sprinkle the parsley and feta over the top and serve.


Reprinted with permission from the Gluten-Free Instant Pot Cookbook