Tom Aikens’ Lime and coriander chicken and Tenderstem® rice salad
Added by Tenderstem | Tue 30 Oct 2012 @ 15:38
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.”
200g pack Tenderstem®, cut into 3cm lengths
400g Greek yogurt
3 tbsp fresh chopped coriander, plus extra to serve
15 Mint leaves cut into thin strips
Juice and zest of 2 limes
4 cooked Chicken Breasts, sliced
500g cooked rice
80g toasted flaked almonds
6 sliced green spring onions
What to do:
Steam or boil the Tenderstem® for 3-4 minutes until tender.
Meanwhile, mix together the yoghurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes.
Put the chicken, rice, cooked Tenderstem®, almonds and spring onions in a large mixing bowl and season.
Add the yoghurt dressing and combine the ingredients together.
Serve with a sprinkling of chopped coriander.