Mexican Millet Salad with Paprika Chicken

SAMSUNGI really enjoyed creating this dish. If you are someone that truly enjoys the textures and flavors of all things fresh, then you’ll love this recipe. This is the first time I cooked with millet.

Millet is a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder.



  • 1 cup millet
  • 1 green bell pepper, diced
  • 1 large tomato, diced
  • 2 ears of fresh corn, cut off the cob
  • 4.25 ounce can of green chilis
  • 15 ounce can of black beans, rinsed and drained
  • 1 avocado, diced
  • 1-1/2 teaspoons of salt (to taste)
  • 1/4-1/2 teaspoon of ground cumin (to taste)
  • 1/4 teaspoon ground black pepper
  • 1/2 freshly squeezed lime

Cook millet according to directions. The package I had recommended I toast the millet to a tan color before cooking in boiling water.

Combine all of the vegetables and seasonings and toss. After millet is cooked, spoon into vegetable mixture and toss once more to thoroughly combine.


  • 1.5 pounds of chicken breast
  • ground paprika
  • salt
  • black pepper
  • 1-2 tablespoons of olive oil
  • 1/2 freshly squeezed lime

With a meat mallet, pound chicken breasts between 2 pieces of wax paper until you reach your desired thickness (I went for a 1/2 inch). Heat oil over medium high heat in a large skillet. Season chicken with paprika (I used about 3/4 teaspoon), salt (about 1/4 teaspoon) and a light dash of ground black pepper. Cook for approximately 2-3 minutes. Flip chicken and season the other side lightly with salt and pepper and continue cooking for another 3 minutes. Squeeze lime juice over chicken and turn off heat.

Serve chicken over millet salad.


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