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

By Tenderstem
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

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

Method

4 steps

  1. Step 1

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

  2. Step 2

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

  3. 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.

  4. Step 4

    Serve with a sprinkling of chopped coriander.