Lime and coriander chicken with Tenderstem rice salad recipe

• 200 g (7.1oz) pack Tenderstem, cut into 3cm lengths
• 400 g (14.1oz) Greek yoghurt
• 3 tbsp fresh chopped coriander, plus extra to serve
• 15 mint leaves cut into thin strips
• 2 limes, juice and zest
• 4 cooked chicken breasts, sliced
• 500 g (17.6oz) cooked rice
• 80 g (2.8oz) toasted flaked almonds
• 6 sliced green spring onions

1. Steam or boil the Tenderstem for 3-4 minutes until tender.
2. Meanwhile, mix together the yoghurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes.
3. Put the chicken, rice, cooked Tenderstem, almonds and spring onions in a large mixing bowl and season.
4. Add the yoghurt dressing and combine the ingredients together.
5. Serve with a sprinkling of chopped coriander.

pack, yoghurt, coriander, mint, chicken breasts, almonds, green spring onions

Taken from www.lovefood.com/guide/recipes/17677/lime-and-coriander-chicken-with-tenderstem-rice-salad-recipe (may not work)