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