Chicken and Tenderstem rice salad recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 694 calories / serving
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Lime and coriander chicken and Tenderstem rice salad HERO

Steam or boil the Tenderstem for 3-4 minutes until tender.

Meanwhile, mix together the yogurt, 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 yogurt dressing and combine the ingredients together. Serve with a sprinkling of chopped coriander. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g pack Tenderstem, cut into 3cm lengths
  • 400g Greek yogurt
  • 3tbsp 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
  • Energy 2910kj 694kcal 35%
  • Fat 29g 41%
  • Saturates 10g 48%
  • Sugars 7g 8%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 45.2g Protein 61.1g Fibre 2.3g

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