Chicken Curry Salad on Asparagus, Edamame, and Greens


  • 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
  • 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.
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