Book a delivery
Total number of items in your trolley: 0. Trolley amount:
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…
Shop for ingredients

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.