Japanese Brown Rice Salad with Soy Sauce Poached Chicken
colin lee
over 1 year ago
This Japanese-inspired salad features tender soy sauce poached chicken, edamame, spinach, shallots, and a zesty wasabi mayo dressing. It's a healthy and flavorful dish that's perfect for lunch or dinner.
Cooking Time
30 minutes
Serving Size
2-4 servings
Nutrition Per Serving
Cal
350
Protein
25g
Fat
12g
Sat Fat
2g
Carbs
35g
Chole
60mg
Fiber
5g
Sugar
2g
Sodium
500mg
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
Instructions
- 1. In a medium saucepan, bring water to a boil and add the chicken breasts. Reduce heat to low and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken from the water and let it cool. Once cooled, shred the chicken into bite-sized pieces.
- 2. Cook the brown rice according to package instructions. Once cooked, let it cool.
- 3. In a small bowl, whisk together the mayonnaise, soy sauce, wasabi paste, rice vinegar, sesame oil, salt, and pepper to make the dressing.
- 4. In a large mixing bowl, combine the shredded chicken, cooked brown rice, edamame, spinach, and shallots. Pour the dressing over the salad and toss to coat evenly.
- 5. Serve the salad chilled and enjoy!
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