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Tom Aiken's Lime and Coriander Chicken and Tenderstem Rice Salad

Tom Aiken's Lime and Coriander Chicken and Tenderstem Rice Salad

Brought to you by: Tenderstem
    4 serving

Prep time:

Cook time:

Serves: 4

Tom Aikens, Chef and Patron of Tom Aikens and Tom's Kitchen restaurants: "Tenderstem is a great new vegetable to work with and a really convenient ingredient for home cooks. This quick and easy recipe will inspire you to give it a go."
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Ingredients

  • 200g Tenderstem , cut into 3cm lengths
  • 400g Greek yoghurt
  • 3 tbsp fresh coriander, chopped
  • 15 mint leaves , cut into thin strips
  • 2 limes , zest and juice of
  • 4 cooked chicken breasts, sliced
  • 500g rice, cooked
  • 80g toasted flaked almonds
  • 6 green spring onions , sliced

Method

Step 1

Steam or boil the Tenderstem for 3-4 minutes until tender.

Step 2

Meanwhile, mix together the yoghurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes.

Step 3

Put the chicken, rice, cooked Tenderstem, almonds and spring onions in a large mixing bowl and season. Add the yoghurt dressing and combine with the ingredients together.

Step 4

Serve with a sprinkling of chopped coriander.

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