30-60 min4 servingsamerican

Chicken Curry Salad on Asparagus, Edamame, and Greens

By Nancy S. Hughes

4 servings

30-60 min

Medium

Chicken Curry Salad on Asparagus, Edamame, and Greens

Recipe Details

Course: Dinner

Difficulty: Medium

Prep Time: 12 min

Cook Time: 23 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Diet: Diabetes

Yield: 4 servings

Ingredients

12 oz boneless, skinless chicken breast
1 tsp ground cumin
1/4 tsp black pepper
2 cups Water
1/4 cup plain 2% Greek yogurt
1/4 cup light mayonnaise
1 tbsp sugar
1 1/2 tsp curry powder
1/2 tsp salt
2 cups cut asparagus
1 cup fresh or frozen shelled edamame
4 cups baby kale mix
1/2 cup Chopped red onion
1/4 cup chopped fresh cilantro

You can always serve curry salad by itself or on a bed of lettuce, but you can bump up the fiber (a lot) and make it so much more interesting with very little effort using this recipe!

INSTRUCTIONS

Sprinkle the chicken with the cumin and pepper. Place the water and a steamer basket in the Instant Pot. Arrange the chicken in the steamer basket. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 6 minutes.
Use a natural pressure release for 5 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the chicken and place it on a cutting board. Let stand for 5 minutes before shredding. Set aside.
Meanwhile, whisk together the yogurt, mayonnaise, sugar, curry, and salt in a medium bowl and set aside.
Place the asparagus and edamame in the steamer basket in the pot. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 1 minute.
Use a quick pressure release. Transfer the asparagus mixture to a colander. Run it under cold water to stop the cooking process and cool quickly. Drain well.
Place equal amounts of the kale mix on each of 4 dinner plates. Top with equal amounts of the asparagus mixture.
Add the chicken and onions to the yogurt mixture and toss until well coated. Spoon equal amounts on top of each serving of the asparagus mixture, and sprinkle with cilantro.

Notes

NUTRITION FACTS
Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat, Calories: 240; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 1.4 g; Trans Fat: 0.0 g; Cholesterol: 50 mg; Sodium: 470 mg; Potassium: 660 mg; Total Carbohydrate: 17 g; Dietary Fiber: 5 g; Sugars: 8 g; Protein: 26 g; Phosphorus: 285 mg

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About the chef

Nancy S. Hughes

Nancy S. Hughes is a best selling author and leading food consultant. She has written 21 nationally published cookbooks as well as developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She's worked with major food corporations, health-focused organizations, magazines, and web-based clients including: American Diabetes Association, American Cancer Society, American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Instant Pot, Del Monte Foods, Canola Council, and USA Rice Federation.

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