Lime & Coriander Chicken & Tenderstem® Rice Salad

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Doesn’t that sound nice? Light and lemony chicken with the bite of Tenderstem® underneath.

  • 10 minutes cooking
  • Serves 4
recipe PDF
  • 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
  1. Steam or boil the Tenderstem® for 3-4 minutes until tender.

  2. Meanwhile, mix together the yoghurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes.

  3. 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.

  4. Serve with a sprinkling of chopped coriander.

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