Tom Aikens' Lime and coriander chicken and Tenderstem® rice salad

Tom Aikens' Lime and coriander chicken and Tenderstem® rice salad
 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • 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.

Tom Aikens' Lime and coriander chicken and Tenderstem® rice salad

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This recipe was uploaded 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 to give it a go.”

Method


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.
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