Tom Aikens' lime & coriander chicken & Tenderstem rice salad

Tom Aikens, Chef and Patron of Tom Aikens and Tom's Kitchen restaurants said: '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.'

• Preparation: 5 mins
• Cooking: 5 mins
• Serves: 4

What you need:

• 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

What you do:

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.
4. Add the yoghurt dressing and combine the ingredients together.
5. Serve with a sprinkling of chopped coriander.

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