Millet Mediterranean Salad (gluten free, low FODMAP)

Millet Mediterranean Salad

My hubby was home for lunch today and I ended up preparing a cooked lunch.  SO… tonight I threw this together for dinner, as I had some leftover shredded chicken and millet that needed to be used up.  The result was good enough that everyone wanted seconds (even my eldest child who doesn’t love salads).  Here’s what I used (give or take):

3 cups cooked millet (cooked in homemade chicken broth)
1/2 cup fresh mint, finely chopped
1/4 cup fresh lemon sorrel, finely chopped
1/4 cup fresh parsley, finely chopped
4 cups spinach, torn to bite size pieces
1 cup cooked chicken, shredded
1/2 cup salami, chopped in little pieces (I used garlic-free for low FODMAP)
3 big vine ripened tomatoes, diced
1 red capsicum (bell pepper), diced
1/2 big cucumber, diced
1/3 cup feta cheese, crumbled
2 Tablespoons pumpkin seeds
2 Tablespoons sunflower seeds

Juice of 1/2 a lemon

1/4 cup (or more, to taste) of Chantelle’s Balsamic Dressing *

Toss all of the above together, and then drizzle with the lemon juice and toss again.

Either toss through the dressing just before serving, or let people put their own on (which is what we did)

* See Salad Dressing category for the recipe

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