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Lime and Coriander Chicken and Tenderstem Rice Salad

Name: Lime and Coriander Chicken and Tenderstem Rice Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 200g pack Tenderstem, cut into 3cm lengths; 400g Greek yoghurt; 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

Photo of Lime and Coriander Chicken and Tenderstem Rice Salad

Cook time

Prep time

Serves

Skill

Easy

Skill

Ingredients

Method

Ingredients

200g pack Tenderstem, cut into 3cm lengths
400g Greek yoghurt
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

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Method

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.

Recipe courtesy of Tenderstem Broccoli