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 and view the full Food safety at home video.

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  • 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
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  • Energy 2911kj 694kcal 35%
  • Fat 28.9g 41%
  • Saturates 9.6g 48%
  • Sugars 7.3g 8%
  • Salt 0.4g 7%

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

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