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Grilled chicken salad on a fruity millet grain salad and bigilla crustini


  • 200g chicken breast
  • 1 tbsp smoked paprika
  • 1 tsp lime zest
  • 2 spring onions
  • 1 red pepper
  • 1 mango
  • 6 dried prunes
  • 1 orange
  • 1 shallot
  • Bunch baby spinach
  • 6 dried apricots
  • 2 tbsp chopped parsley
  • 1 cup millet grain (Good Earth)
  • 2 cups chicken stock
  • 3 tbsp bigilla (Camel Brand)
  • ½ French baquette
  • ½ peppered goat cheese


In a little olive oil, saute the chopped pepper, shallot, apricot and prunes. Pour in the stock, bring to the boil than add the millet grain and allow water to be completely absorbed. Chop the spring onion, cut the orange in segments, mango in cubes than mix everything together with the millet, finally add also the parsley and adjust seasoning. Cut the baguette in slices, drizzle with olive oil seasoning and bake until crispy, remove from heat, add the bigilla on top of it, grated gbejna and bake again for 30seconds until the gbejna is melted. Cut the chicken in strips, marinade in olive oil, smokey paprika and lime zest, season than saute on high heat or on a griddle pan. Serve the spinach as a base with the millet on and the chicken and crustini on top.

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