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.