Miso Chicken Crunch Salad with Coriander Rice

If you’re looking for a fresh, colourful lunch that’s full of flavour, this Miso Chicken Crunch Salad with Coriander Rice is a good one to add to your rotation.

It’s packed with colourful veggies, plant-based goodness and plenty of protein, making it a balanced and satisfying meal that’s perfect for lunch or meal prep.

Why you’ll love this recipe

This isn’t your average salad. It’s got plenty of crunch, flavour and texture, with a delicious miso, lime and honey dressing bringing everything together.

The red cabbage, carrots and peppers provide a variety of antioxidants, including vitamin C and beta-carotene, while the combination of vegetables and brown rice helps contribute to your daily fibre intake.

Miso also adds a lovely savoury, umami flavour and is a fermented food, while the chicken provides a generous serving of protein to help keep you feeling satisfied.

With 35g protein and 6g fibre per serving, this is a great option when you want something nutritious that will keep you going through the afternoon.

Ingredients

Serves 3

For the miso chicken & dressing

• 600g skinless, boneless chicken breast

• 2 tbsp miso paste

• 1 tsp garlic powder

• Juice of 2 large limes

• 2 tbsp extra virgin olive oil

• 28g raw honey

• Sea salt & black pepper, to taste

  
  

For the crunchy salad

• ½ red cabbage, thinly sliced (I use a mandoline)

• 2 medium carrots, grated

• 2 medium peppers, thinly sliced

• 2–3 spring onions, thinly sliced

• 1 tbsp sesame seeds

  
  

For the coriander rice

• 1 cup brown rice

• 1 small handful fresh coriander, chopped

• Salt & pepper, to taste

  
  

Method

1. Cook the rice. Prepare the brown rice according to the packet instructions. Once cooked and cooled slightly, stir through the chopped coriander and season with salt and pepper.

2. Make the marinade. In a bowl, whisk together the miso paste, lime juice, olive oil, honey, salt and pepper. Add a splash of water to loosen the mixture if needed.

3. Marinate the chicken. Divide the dressing in half. Pour one half over the chicken, adding 1 tsp garlic powder to the chicken, coating well and leave to marinate for at least 30 minutes.

4. Cook the chicken. Preheat the oven to 180°C. Place the marinated chicken in an ovenproof dish and cook for approximately 25 minutes, or until cooked through.

5. Make the crunchy salad. Prep your veg - I use a mandoline for the red cabbage, grate the carrot and slice the pepper and spring onions. Add the remaining dressing to a large bowl with the red cabbage, carrots, peppers and spring onion. Toss everything together and sprinkle over the sesame seeds.

6. Bring it all together. Divide the coriander rice, crunchy salad and cooked chicken between three plates and enjoy!

   
   

Perfect for meal prep

This recipe works really well as a make-ahead lunch. Simply prepare the chicken, rice and salad in advance and store them separately.

I’d recommend keeping the dressing separate and adding it to your salad just before eating. This helps keep all those lovely veggies fresh and crunchy rather than letting them soften in the fridge.

It’s also an easy recipe to adapt depending on what you have in the fridge: add extra veggies, swap the brown rice for another grain, or use leftover chicken to make it even quicker.

A simple, colourful and nourishing lunch that you can feel good about coming back to throughout the week.

Per serving: 35g protein | 6g fibre