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  1. Home
  2. Foodiful Recipe

Miso brown rice & chicken salad

This healthy rice and chicken salad is perfect for two – but if you're feeding four, simply double the recipe to keep everyone happy with their dinner tonight. - by Alison Pickel
  • 27 Mar 2017
Miso brown rice & chicken salad
Cook: 45 Minutes - easy - Serves 2 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This healthy rice and chicken salad is perfect for two – but if you're feeding four, simply double the recipe to keep everyone happy with their dinner tonight.

Ingredients

120 g brown basmati rice

2 boneless, skinless chicken breasts

140 g thin-stemmed broccoli

2 tsp miso paste (we used white)

1 tbsp rice vinegar

1 tbsp mirin

1 tsp grated ginger

4 spring onions, sliced diagonally

1 tbsp sesame seeds, toasted

Method

  1. Cook the rice following pack instructions, then drain and keep warm. While it’s cooking, lower the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, put a lid on and let sit for 15 mins. When cooked through, cut into slices.
  2. Boil the broccoli until tender. Drain, rinse under cold water and drain again. To make a dressing, mix the miso, rice vinegar, mirin and ginger together.
  3. Divide the rice between 2 plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.

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