Chicken Sushi Salad with Miso Vinaigrette
Ingredients
Method
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Brown rice 500 g
Poached chicken
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Miso paste 75 g
-
Water 2 l
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Chicken breasts fillets, trimmed 8 x
Dressing
-
Soy sauce 75 ml
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Olive oil 100 ml
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Miso paste, extra 50 g
To Serve
-
Pickled ginger, finely sliced 75 g
-
Pickled daikon, finely sliced 75 g
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Pickled vegetable (eg. carrot), finely sliced 150 g
-
Nori sheets, roasted, shredded 25 g
Preparation
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Method
- Cook the rice, then cool completely.
-
Poached chicken
- Combine the miso paste with KNORR Concentrated Liquid Chicken Stock and water in a large pot. Poach the chicken then remove and rest. Slice thinly.
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Dressing
- Make the dressing by combining the soy, oil and extra miso paste.
-
To Serve
- Pour the dressing over the rice and fold through the poached chicken, pickled ginger, daikon and vegetable. Garnish with nori.
