Chicken salad served on lettuce instead of bread is nothing new, but Chicken Curry Salad atop asparagus, edamame, and dark leafy greens is another experience entirely.
This recipe comes from Nancy Hughes’ new book The Instant Pot Diabetes Cookbook (affiliate link). A friend of mine asked why I was willing to review a cookbook similar to my own (The Diabetes Cookbook for Electric Pressure Cookers). My feeling is that cookbook authors should support each other. And you can never have too many good Instant Pot® recipes tailored for diabetes, right?
My Version of Chicken Curry Salad
I made a few tweaks to Nancy’s recipe when I tried it, mainly because I had other ingredients on hand and didn’t feel like making a trip to the store.
- Sweet onion replaced the red onions and I added it with the dressing ingredients.
- I made the dressing first (step 3) and refrigerated it while I worked on everything else.
- No edamame could be located in my freezer, even though I know it’s in there somewhere. I used peas instead. (Edamame would be the lower carb choice.)
- I had no kale, so I used baby spinach instead.
- Use whatever type of curry powder you have. I like Penzey’s The Now Curry because it’s salt-free.
- If you make your own Easy Instant Pot Yogurt, you won’t have to buy any.
- I also added some chopped apple because I like the combination of curry and apples. (You could also have apples on the side as dessert.)
My husband and I both loved this spin on chicken salad. I can’t wait to try some of Nancy’s other recipes. Louisiana Shrimp Bowls, I’m looking at you next.
Disclosure: I received a free copy of The Instant Pot Diabetes Cookbook by Nancy S. Hughes for review purposes. All opinions are my own.