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.
Chicken Curry Salad on Asparagus, Edamame, and Greens
- 12 ounces boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 cups water
- 1/4 cup plain 2% Greek yogurt such as Fage
- 1/4 cup light mayonnaise
- 1 tablespoon sugar
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 2 cups cut asparagus about 1-inch pieces
- 1 cup fresh or frozen shelled edamame thawed
- 4 cups baby kale mix such as Dole Power Up Greens
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro or green onion
- 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 and 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.