Ingredients
Creamy miso dressing
- 1 1/2 tablespoon brazil and cashew nut spread
- 2 tablespoon white miso (shiro) paste
- 2 tablespoon mirin
- 2 tablespoon olive oil
- 1/2 teaspoon sesame oil
Broccolini, asparagus and miso chicken salad
- 2 tablespoon white miso (shiro) paste
- 2 tablespoon mirin
- 1/4 cup olive oil
- 4 120 gram chicken breast supremes
- 1 cup mountain rice blend
- 200 gram broccolini, halved lengthways
- 170 gram asparagus, trimmed, halved on the diagonal
- 150 gram sugar snap peas
- 1/2 cup (75g) roasted cashews, chopped coarsely
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
Method
Broccolini, asparagus and miso chicken salad
- 1Combine miso, mirin and half the oil in a medium bowl. Add chicken; turn to coat. Cover; refrigerate for 1 hour.
- 2Meanwhile, cook rice in a large saucepan of boiling water for 20 minutes or until tender. Drain; rinse well.
- 3Make creamy miso dressing: Whisk ingredients with 1 tablespoon waterin a small bowl until combined and smooth.
- 4Preheat oven to 180°C/160°C fan
- 5Boil, steam or microwave broccolini and asparagus until tender; drain. Cover to keep warm.
- 6Heat remaining oil in an ovenproof frying pan over high heat; cook chicken skin-side down first, for 2 minutes on each side or until golden. Transfer pan to oven; roast chicken for 15 minutes or until cooked through.
- 7Place rice, chicken, broccolini, sugar snap peas and asparagus in a large bowl with cashews, herbs and half the dressing; toss to combine.
- 8Serve chicken with rice and vegetable mixture, with remaining dressing spooned over.