Mediterranean Style Millet Salad with Chicken, Pistachios, and Dried Apricots

(Make early in day to allow chilling time)

1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios

Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.

Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)

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