Description
This snow pea salad is made with chicken, hearty brown rice and tossed in a delicious lemon-miso dressing. It’s crunchy, satisfying, and ready in just 30 minutes with minimal effort!
Ingredients
Scale
- 350g (12 oz) snow peas, ends trimmed
- 1 cup (150g) frozen peas
- 1/2 cup uncooked brown rice
- 1 shallot, thinly sliced
- 350g (12.3 oz) skinless chicken breast
- 3 tablespoons toasted sesame seeds
Miso Tahini Dressing:
- 1/4 cup fresh lemon juice
- 1/4 cup white miso paste
- 3 tablespoons tahini
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Cook the brown rice according to package instructions. Once done, drain and rinse under cold water to cool it down quickly.
- Bring a pot of water to a boil, add the snow peas and frozen peas, and cook for 30 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking, then drain well.
- Gently poach the chicken in simmering water until cooked through, about 12–15 minutes. Let it cool slightly, then shred.
- In a small bowl, whisk together tahini, miso, lemon juice, honey, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked rice, snow peas, shallots, chicken, and sesame seeds. Pour the dressing over the salad and toss until well coated. Refrigerate until ready to serve.
Notes
- Store leftover salad in an airtight container in the fridge for up to 3 days. If the tahini dressing thickens, toss with lemon juice or water before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 396
- Sugar: 13.4g
- Fat: 10.9g
- Saturated Fat: 1.8g
- Carbohydrates: 44.1g
- Fiber: 7.1g
- Protein: 30.8g