Millet-Chicken Summer Salad

This is a terrific warm-evening summer meal.  Fresh and simple, the ingredients can really be played with.  Substitute the millet for quinoa, bulger, coucous, or wheat berries.  Make it vegetarian by using tofu instead of chicken.  Play with the vegetables.  There is really no way to go wrong with a dish like this when you are working this close to the bottom of the food chain.  Eat as a hearty side dish or as your main course.  I had mine on the side with a huge triple serving of collard greens.

Millet-Chicken Summer Salad
8 oz chicken breast, cubed, lightly seasoned and pan seared or broiled to your taste
1/2 c. millet, cooked according to package directions
2 cucumbers, peeled deseeded and diced
2 bell pepper, deseeded and diced
2 oz. crumbled feta cheese
1 handful fresh basil, julienned
juice of 2 lemons
salt and pepper

Prepare your chicken and millet. Allow 10 minutes of cooling time before you assemble the dish.  When slightly cooled simple mix all ingredients in a large bowl and season to taste.

.58 calories per gram.  Probably not helpful unless you use a kitchen scale, but an approximate 2c. serving ran 220 calories

Eric's Dinner: Nachos (seasoned ground beef and shredded cheese on tortilla strips. and nothing else. I don't think that truly qualifies as nachos, but then, I didn't eat it...)