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.
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.
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.
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.
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