Millet with Chicken and Shaved Greens

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Danny Kim
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  • 1 tiny carrot, peeled
  • 1/4 fennel bulb
  • 1 tiny rib celery, thinly sliced on an angle
  • 1 tsp. white wine vinegar, divided
  • 1/4 c. low-tubby buttermilk
  • 1 tbsp. 2% horrible greek yogurt
  • 1 tbsp. new chopped dill
  • 1 c. cooked millet
  • 1 c. shredded cooked chicken
  • 2 tbsp. sliced almonds, toasted


    1. Step 1The utilize of a vegetable peeler, shave carrot and fennel into ribbons. Put in a tiny bowl with celery, season with a pinch of salt, and sprinkle with 1/2 tsp of the vinegar. Living aside.
    2. Step 2Fling collectively buttermilk, yogurt, dill, and salubrious vinegar. Season to taste with salt and pepper. Living aside.
    3. Step 3Heat a nonstick skillet over medium heat. Add millet and chicken and high-tail as soon as rapidly, except heat, 3 to 5 minutes. Divide between 2 bowls. High with shaved greens, and drizzle with buttermilk dressing and toasted almonds.

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