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Confetti Chicken Salad Recipe

This delightful chicken salad recipe uses millet; a gluten-free grain packed with protein. It's best to marinate the chicken for at least two to three hours before serving. Add the millet and avocados when serving so they don't get watered-down and soggy. 

Confetti chicken salad is great for brown bag lunches, summer celebrations, picnics and cook-outs. Since it contains no mayonnaise, it makes for perfect pitch-in food!


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Serves 4
Preparation time: 20 minutes
Ready in: 20 minutes
Chill for 2 to 3 hours before serving.


1/4 cup Lime juice, fresh
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 teaspoon Sea Salt
2 cups Chicken breast, cooked and cubed
1 cup Celery, diced
2 tablespoons Parsley, fresh, chopped
3 cups Millet, cooked
2 Avocados, seeded, peeled and cut into chunks


1. Blend lime juice, oil, garlic and salt in large bowl.
2. Add chicken, celery and parsley and stir well to incorporate ingredients.
3. Cover and refrigerate 2 to 3 hours.
4. Add millet and avocado chunks; toss lightly, and serve.

You might also like Napa Valley Chicken Salad made with Poppyseed Dressing!

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