Miso, Crispy Rice & Chicken Salad

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Miso, Crispy Rice & Chicken Salad

Author Miso Tasty

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Cooked too much rice again? We’ve got just the thing for you!

Turn it into this crispy rice and chicken salad with a zingy Miso dressing we’d put on just about anything! This is a great one to batch make for lunch, just add the Miso dressing when you’re ready to serve to keep everything nice and crunchy 

Ingredients

Salad Dressing

• 3 tbsp soy sauce
• 1 tsp sesame oil
• 10g pickled ginger juice
• 1 tbsp honey
• 1 tsp sesame oil
• 10g sesame seeds, toasted
• 20g Miso Tasty White Miso Paste

Crispy Rice

• 250g pre-cooked rice/ day-old rice
• 2 tbsp soy sauce

Salad Components

• 2 breaded chicken breasts
• 150g edamame beans
• 1/2 cucumber
• 1 spring onion
• 40g pickled ginger
• 1 avocado
• sprinkle of sesame seeds, toasted

Instructions

1. Preheat the oven to 220°C. Toss the rice with the soy sauce, then spread it out evenly on a baking tray. Bake for 15 minutes, stirring halfway through. For extra crispy rice, use pre-cooked or day-old rice and ensure it’s as dry as possible.
2. Meanwhile, prepare the dressing by combining all the ingredients in a bowl and whisking until smooth and fully combined.
3. Once the rice is done, remove it from the oven and lower the temperature to 180°C. Add the chicken to the oven and cook for 15 minutes, or until fully cooked through.
4. While the chicken cooks, prepare the salad ingredients. Chop the cucumber and avocado and finely slice the spring onions.
5. Add those ingredients to a large bowl along with the pickled ginger, edamame beans, cooked chicken, and crispy rice.
6. Pour over the dressing and toss everything together until well combined.
7. Finish by sprinkling over toasted sesame seeds, then serve and enjoy!

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