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Matt Preston

Matt Preston

Food critic and journalist
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Shredded chicken, brown rice and corn with miso dressing recipe

Lifestyle — Posted 04/12/15

Hints of smokiness and the sweetness of corn bring loads of flavour to this fresh summer salad.

Serves: 6


200 g (1 cup) brown rice, cooked as per packet instructions

2 celery stalks, very finely diced

3 spring onions, very finely sliced into little coins

2 cooked sweetcorn cobs, kernels sliced off and reserved

80 g (½ cup) smoked almonds

1 supermarket roast chook, meat shredded

Miso dressing

115 g (¾ cup) unsalted cashews 

1 tablespoon miso paste, preferably white 

squeeze of lemon, to taste 

pinch of salt flakes


1. To make the dressing, blitz the cashews in a food processor with the miso, lemon juice, salt and 120 ml of warm water to loosen it all up. The dressing should be creamy but pourable, and not a thick paste. Add a little more warm water if needed.

2. Toss the cooked brown rice with two-thirds of the celery, spring onion, corn and almonds and set the rest aside for later. (And it’s OK, that can be roughly two-thirds as I don’t want you wasting your time counting out sweetcorn kernels to divide by 66.66% recurring.) Mound into a wide shallow bowl or platter.

3. Toss the shredded chicken in the miso dressing and scatter on top of the rice. Sprinkle on the reserved celery, spring onion, corn and almonds and serve.

Recipe from The Simple Secrets to Cooking Everything Better by Matt Preston, Published by PLUM, RRP $39.99

Extra   Try more delicious chicken recipes and salad recipes.
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