Japanese Brown Rice Salad with Soy Sauce Poached Chicken and Wasabi Mayo

About this recipe

This delightful Japanese-inspired brown rice salad combines tender soy sauce poached chicken with nutritious edamame, fresh spinach, and fragrant shallots. Accented by a creamy wasabi mayo dressing, this salad offers a harmonious balance of flavors and textures. Perfect for a wholesome lunch or dinner, this dish is both satisfying and nourishing.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup brown rice
• 1 cup shelled edamame
• 2 cups fresh spinach
• 2 shallots, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon wasabi paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Salt and pepper to taste

Directions

1. 1

   Bring a medium saucepan of water to a gentle boil, then lower to a simmer.

2. 2

   Add chicken breasts and poach for 15-20 minutes until fully cooked. Let cool and shred.

3. 3

   Cook brown rice according to package instructions. Once done, set aside to cool.

4. 4

   In a bowl, whisk mayonnaise, soy sauce, wasabi paste, rice vinegar, sesame oil, salt, and pepper.

5. 5

   In a large serving bowl, mix shredded chicken, brown rice, edamame, spinach, and shallots.

6. 6

   Drizzle the wasabi mayo dressing over the salad and toss until well coated.

7. 7

   Chill in the refrigerator for at least 15 minutes before serving.

8. 8

   Garnish with extra fresh spinach if desired, and serve chilled.