Chicken and Tenderstem Rice Salad

rice chicken and broccoli

Take advantage of all the fresh, in season tendestem brocolli with this simple asian-inspired rice salad. It's the perfect for light lunches or suppers. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

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. 

Ingredients

200g pack Tenderstem, cut into 3cm lengths
400g Tesco Finest 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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Ingredients

200g pack Tenderstem, cut into 3cm lengths
400g Tesco Finest 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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Preparation

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.