This chicken curry salad is served over nutrient-rich asparagus, edamame, and dark leafy greens. It’s easy to make and packed with amazing flavor and texture!
Chicken salad served on lettuce instead of bread is nothing new. Many of us have been using this swap to cut unnecessary carbs for years.
But chicken curry salad atop asparagus, edamame, and dark leafy greens is another experience entirely! The additional vegetables add amazing texture, plus they’re a great source of fiber.
And best of all, the Instant Pot does most of the heavy lifting for you. Besides the yogurt sauce, which you’ll mix in a bowl, everything else cooks right in the electric pressure cooker.
So if you’re looking for a delicious, nutrient-rich meal that can be ready in less than 45 minutes, give this recipe a try.
How to make chicken curry salad
Ready to see how this amazing chicken salad and veggie dish comes together?
Step 1: Sprinkle the chicken breasts with the cumin and pepper.
Step 2: Place the water and a steamer basket in the Instant Pot, then arrange the chicken in the steamer basket. Close the lid, ensure the valve is set to “sealing,” select HIGH manual pressure, and set the time to 6 minutes.
Step 3: Once the time is up, let the pressure naturally release for 5 minutes, then quick release the rest.
Step 4: When the pressure gauge drops, carefully remove the lid and transfer the chicken to a cutting board.
Step 5: Let the chicken stand for 5 minutes, then shred and set aside.
Step 6: In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
Step 7: Place the asparagus and edamame in the steamer basket in the Instant Pot. Close the lid and ensure the valve is set to “sealing.” Press the Cancel button, then reset the manual pressure for 1 minute.
Step 8: When the time is up, use a quick release.
Step 9: Transfer the asparagus mixture to a colander and run it under cold water to stop the cooking process. Drain well.
Step 10: Divide the kale mix between 4 plates, then top with even amounts of the asparagus mixture.
Step 11: Add the chicken and onions to the yogurt mixture and toss until well coated.
Step 12: Evenly divide the chicken mixture onto each plate, then sprinkle with cilantro.
This dish has all the right textures and flavors to leave you feeling satisfied. It will also give you energy for hours!
Variations for this recipe
Don’t have all of the ingredients and don’t feel like making a trip to the store? No problem! There are quite a few ways you can customize this recipe based on preference and convenience.
No red onion? Feel free to use any other kind of onion in its place! I’ve tried this recipe with sweet onion instead and loved it.
Once, when I couldn’t find the edamame in my freezer, I opted to use peas instead. Edamame are lower in carbs, but the peas were still delicious and added great texture!
I’ve also used baby spinach in place of the kale. It was just as delicious, and I still got all the dark leafy green goodness.
If you want to add a little sweetness and have some apples lying around, I recommend chopping them up and throwing them on top. The combination of curry and apples is wonderful.
Feel free to get creative and make this chicken salad however you like!
Storage
Chicken salads are well-known as a staple of meal prepping. The flavors only get better over time.
If you have any leftovers of this salad, or you want to prep this dish in advance, I recommend storing the chicken and the veggies in separate airtight containers. That way, the dressing won’t make the vegetables soggy.
The ingredients will stay fresh for 3-4 days. Then, once you’re ready to eat, just combine everything and dig in!
Other tasty salad recipes
I love a good, creamy salad. You can serve it over greens, with crackers for dipping, or eat it by itself! It’s such a versatile dish that can be made so many different ways. Here are a few of my favorite salad recipes I know you’ll enjoy:
When you’ve tried this chicken salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Curry Salad on Asparagus, Edamame, and Greens
Ingredients
- 12 ounces boneless skinless chicken breasts
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- 2 cups water
- ¼ cup plain 2% Greek yogurt
- ¼ cup light mayonnaise
- 1 tablespoon sugar
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- 2 cups asparagus (cut into 1-inch pieces)
- 1 cup fresh or frozen shelled edamame (thawed)
- 4 cups baby kale mix
- ½ cup red onion (chopped)
- ¼ cup fresh cilantro or green onion (chopped)
Instructions
- Sprinkle the chicken breasts with the cumin and pepper.
- Place the water and a steamer basket in the Instant Pot, then arrange the chicken in the steamer basket. Close the lid, ensure the valve is set to “sealing,” select HIGH manual pressure, and set the time to 6 minutes.
- Once the time is up, let the pressure naturally release for 5 minutes, then quick release the rest.
- When the pressure gauge drops, carefully remove the lid and transfer the chicken to a cutting board.
- Let the chicken stand for 5 minutes, then shred and set aside.
- In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
- Place the asparagus and edamame in the steamer basket in the Instant Pot. Close the lid and ensure the valve is set to “sealing.” Press the Cancel button, then reset the manual pressure for 1 minute.
- When the time is up, use a quick release.
- Transfer the asparagus mixture to a colander and run it under cold water to stop the cooking process. Drain well.
- Divide the kale mix between 4 plates, then top with even amounts of the asparagus mixture.
- Add the chicken and onions to the yogurt mixture and toss until well coated.
- Evenly divide the chicken mixture onto each plate, then sprinkle with cilantro.
so yummy!