Miso Chicken Salad

Serves 6 people

30 min prep

30 min cook

A modern autumn salad featuring grilled miso chicken, seasoned sushi rice and crisp vegetables. Finished with Barker’s Professional Miso & Ginger Dressing for a punch of balanced, umami flavour.

By Josie Wells

Winter Warmer Recipes,

Lunch,

Savoury Fillings

Ingredients

Chicken

900 g Boneless, skinless chicken thighs
125 ml Barker’s Professional Miso & Ginger Dressing

Rice

400 g white sushi rice or short grain rice, rinsed and drained well
625 ml Water
60 ml rice vinegar
2 tsp Castor Sugar
1/2 tsp salt

Salad

300 g frozen shelled edamame beans
1 Telegraph cucumber
3 radishes
3 Spring onion
150 ml Barker’s Professional Miso & Ginger Dressing
2 Tbsp pickled sushi ginger
2 Tbsp Toasted sesame seeds
1/2 cup coriander leaves

Method

Chicken

Place chicken in a bowl, season with salt and pepper and toss with Barker’s Professional Miso & Ginger Dressing. Cover and refrigerate for at least 30 minutes (or up to 24 hours).
When ready to serve, cook the chicken on a grill plate for 4-5 minutes each side, until golden brown and cooked through.

Rice

Add rice and water to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover with a lid and cook for 18-20 minutes, until all the water has been absorbed. Do not stir. Remove from heat and set aside for 15 minutes, leaving the lid on
Mix vinegar, sugar and salt together until sugar and salt have dissolved. Drizzle over rice and fold in with a rice paddle or spatula. Cover with a damp towel and allow to cool to room temperature.

Salad

Boil edamame beans for 1-2 minutes, until tender. Drain well. Slice cucumber into 5cm sticks and radish into thin rounds. Cut spring onions into 2-3cm pieces.
Divide rice between serving plates or bowls. Top with cucumber, radish, edamame and sliced cooked chicken. Drizzle with Barker’s Professional Miso & Ginger Dressing, then garnish with spring onions, ginger, sesame seeds and coriander.