Food

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.

Written by Matt Preston
  • Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.







  • Miso dressing



What to do

    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.

Written by Matt Preston

Matt Preston is a food journalist, restaurant critic, television personality and passionate home cook, best known as a judge on MasterChef Australia. His latest book of recipes, Cook Book, is out now from Pan Macmillan.

Previous article

Should you try these gut health trends?

Next article

Shredded vegetable salad with red curry coconut dressing recipe

Related articles