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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.

Serves: 6

Ingredients

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  • Miso dressing
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    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.

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

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