If you read my blog post last week for Lobster, Sweetcorn and Tomato Salad (or even followed the recipe and made it) you’ll know that there was leftover tomato dressing. I used our leftovers to whip up this delicious griddled chicken with tomato, bacon and millet salad. This easy chicken recipe is easily doubled (or tripled), and the leftovers are brilliant for lunch the next day.
1 Make up the dressing; whiz the ingredients together in a food processor or blender until smooth. Season to taste. Set half aside, pour the other half into a ziplock bag or tupperware to marinate the chicken breasts. This is best done for an hour, or longer in the fridge. (You could easily leave this overnight or during the day while you’re at work).
2 Once you’ve marinated your chicken, heat the chicken stock in a medium pan over medium heat and bring to the boil. Add the millet to the pan, bring up to the boil then simmer covered for 20min, stirring occasionally until most of the liquid has been absorbed and the millet is soft, add extra hot water if it’s looking dry. Drain any excess liquid.
3 Meanwhile, heat a large griddle pan over high heat. Fry the bacon until crispy, remove from the pan and set aside. Add the chicken to the pan and fry until golden and cooked through, about 10min, turning once. Try not to move the chicken around too much so that you get the nice golden lines across your chicken.
4 Transfer the millet to a large serving bowl and stir through the cherry tomatoes, sweetcorn and remaining tomato dressing. Crumble through the bacon and season to taste. Slice the chicken and toss through the salad (or serve on top of the salad!). Serve alongside a green salad if you like.