Lime and Coriander Chicken and Tenderstem Rice Salad

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
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

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

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