Lemony Millet and Chicken Salad

Lemony Millet and Chicken Salad

1 c. Millet (rinsed)
1/2 Tlbs. coconut oil
1 c. vegetable stock
1 c. water

Heat coconut oil in a medium sized stock pan
Add Millet and cook 1-3 min until slightly brown

Add vegetable stock and water and bring to boil

Stir once
Cover, reduce heat and simmer for 20 min.  Remove from heat, let sit for 5 min.  Fluff


Meanwhile:

1 Tlbs. coconut
1 can chickpeas, drained and rinsed
1 1/2 c. fresh or frozen corn
1/2 bulb fennel chopped

1 tsp. cumin
2 garlic cloves minced
pinch salt and pepper
7-8 c. chopped spinach

1 c. cooked chicken pieces

Heat up coconut oil in large fry pan
Add chickpeas and cook 5 min. stirring occasionally

Add:  corn and fennel - cook 7-10 min. until corn/fennel/beans are slightly browned

Add:  cumin, garlic, salt and pepper and stir for 30 sec.

Add:  chopped spinach for 2 min just until spinach is wilted

Add: cooked chicken and cooked millet

Top with dressing and refrigerate:

1/4-1/2 c. lemon juice
1/4 c. olive oil

Top with slices of avocado before serving.