Brown rice and shredded chicken salad
- 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
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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.
Make it gluten free: Use gluten-free soy sauce.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 6g
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