Recipe: Lime and coriander chicken and Tenderstem rice salad (From Sutton Guardian)

Recipe: Lime and coriander chicken and Tenderstem rice salad

5:00am Friday 8th March 2013 in Freetime

Tom Aikens, Chef and Patron of Tom Aikens and Tom’s Kitchen restaurants: “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.”

Serves 2
Cooking & Preparation time: 10 minutes

You’ll need:
100g Tenderstem, cut into 3cm lengths
200g Greek yogurt
1 ½ tbsp fresh chopped coriander, plus extra to serve
7 Mint leaves cut into thin strips
Juice and zest of 1 limes
2 cooked Chicken Breasts, sliced
250g cooked rice
40g toasted flaked almonds
3 sliced green spring onions

 

What to do:
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.

Submitted by www.tenderstem.co.uk