1.

Rinse and cook the rice according to package instructions. Once cooked, allow the rice to cool.

2.

If you do not have any cooked chicken, simply roast or pan-fry your chicken breast, leave to rest and then shred using two forks.

3.

In a large bowl, combine the cooled rice, shredded chicken breast, diced cucumber, chopped fresh coriander, sliced spring onion, sesame seeds, and sliced red chilli.

1.

In a small bowl, whisk together olive oil, rice wine vinegar, soy sauce, maple syrup, miso paste, and a pinch of chilli flakes.

2.

Pour the dressing over the salad ingredients and toss well to combine.