Brown rice and shredded chicken salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 35 mins

Ingredients

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1 cup brown rice

200g sugar snap peas, trimmed

200g snow peas, trimmed, sliced

1 ½ cups edamame beans

400g skinless cooked chicken breast, shredded

130g baby spinach

1 tablespoon salt-reduced soy sauce

1 ½ tablespoons mirin

1 tablespoon balsamic vinegar

2 teaspoons sesame oil

2 teaspoons sesame seeds, lightly toasted

Instructions

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1 Cook rice following packet directions. Set aside to cool.

2 Blanch sugar snap and snow peas in a large saucepan of boiling water until tender-crisp. Refresh under cold running water. Drain.

3 Place rice, blanched peas, edamame beans, chicken and spinach in a large bowl. Whisk together soy, mirin, balsamic and sesame oil. Add to salad and gently toss to combine. Serve garnished with sesame seeds.

Variations

Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Protein 47 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 4 g

Dietary fibre 6 g

Sodium 250 mg

Calcium 80 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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