Tom Aiken's Lime and Coriander Chicken and Tenderstem Rice Salad
By Tenderstem
Published on 08 May 2022
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."Time and servings
10 minsTotal time
4Servings
6 minsPrep time
4 minsCooking time
Ingredients
- 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
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.