Amazing Asian Millet Salad Recipes

ASIAN MILLET SALAD (MY WAY)

Steps:

• In a large nonstick skillet, heat the oil over medium-high heat until hot. Add the tofu, stirring occasionally, and cook until all sides are golden-brown. You may need to lower the heat if it gets too hot. Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended. In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion. Pour over the salad and toss to combine. Let salad chill for a while in the refrigerator or overnight. Top with more scallions if needed and serve.

ASIAN MILLET SALAD

Steps:

• Cook millet in large nonstick skillet on medium-high heat 5 to 6 min. or until golden brown, stirring frequently. Spoon into bowl.
• Bring water to boil in same skillet. Add millet; stir. Simmer on medium-low heat 20 min. or until millet is tender. Drain. Let stand 10 min.
• Meanwhile, mix dressing, lime juice and ginger until blended.
• Toss spinach with millet and remaining ingredients in large bowl. Add dressing mixture; mix lightly.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

WEIGHT WATCHERS ASIAN MILLET SALAD

Steps:

• In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes.
• In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.
• In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
• Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.