Shredded chicken, brown rice and corn with miso dressing recipe
Hints of smokiness and the sweetness of corn bring loads of flavour to this fresh summer salad.
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
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