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Tom Aikens' lime & coriander chicken & Tenderstem rice salad

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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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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