Lime and coriander chicken with Tenderstem rice salad recipe
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... ready in under ten minutes!
Ingredients
- 200 g pack Tenderstem, cut into 3cm lengths
- 400 g Greek yoghurt
- 3 tbsp fresh chopped coriander, plus extra to serve
- 15 mint leaves cut into thin strips
- 2 limes, juice and zest
- 4 cooked chicken breasts, sliced
- 500 g cooked rice
- 80 g toasted flaked almonds
- 6 sliced green spring onions
- 7.1 oz pack Tenderstem, cut into 3cm lengths
- 14.1 oz Greek yoghurt
- 3 tbsp fresh chopped coriander, plus extra to serve
- 15 mint leaves cut into thin strips
- 2 limes, juice and zest
- 4 cooked chicken breasts, sliced
- 17.6 oz cooked rice
- 2.8 oz toasted flaked almonds
- 6 sliced green spring onions
- 7.1 oz pack Tenderstem, cut into 3cm lengths
- 14.1 oz Greek yoghurt
- 3 tbsp fresh chopped coriander, plus extra to serve
- 15 mint leaves cut into thin strips
- 2 limes, juice and zest
- 4 cooked chicken breasts, sliced
- 17.6 oz cooked rice
- 2.8 oz toasted flaked almonds
- 6 sliced green spring onions
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- 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 provided by Tenderstem.
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