Ensalada de pollo y tirabeques

Ingredientes

• 350 g (12 oz) snow peas, ends trimmed
• 1 cup (150g) frozen peas
• 1/2 cup uncooked brown rice
• 1 shallot, thinly sliced
• 350 g (12.3 oz) skinless chicken breast
• 3 tablespoons toasted sesame seeds
• 1/4 cup fresh lemon juice
• 1/4 cup white miso paste
• 3 tablespoons tahini
• 1 tablespoon honey
• Salt and pepper, to taste

Preparación

1. 1

   Cook the brown rice according to package instructions. Once done, drain and rinse under cold water to cool it down quickly.

2. 2

   Bring a pot of water to a boil, add the snow peas and frozen peas, and cook for 30 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking, then drain well.

3. 3

   Gently poach the chicken in simmering water until cooked through, about 12–15 minutes. Let it cool slightly, then shred.

4. 4

   In a small bowl, whisk together tahini, miso, lemon juice, honey, salt, and pepper until smooth and creamy.

5. 5

   In a large mixing bowl, combine the cooked rice, snow peas, shallots, chicken, and sesame seeds. Pour the dressing over the salad and toss until well coated. Refrigerate until ready to serve.