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Chicken Curry Salad on Asparagus, Edamame, and Greens

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!
Author: Diabetic Foodie
Prep Time: 12 minutes
Cook Time: 23 minutes
Standing Time: 5 minutes
Total Time: 40 minutes
Servings: 4

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.
    12 ounces boneless skinless chicken breasts, 1 teaspoon ground cumin, ¼ teaspoon black 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.
    2 cups water
  • 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.
    ¼ cup plain 2% Greek yogurt, ¼ cup light mayonnaise, 1 tablespoon sugar, 1 ½ teaspoons curry powder, ½ teaspoon salt
  • 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.
    2 cups asparagus, 1 cup fresh or frozen shelled edamame
  • 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.
    4 cups baby kale mix
  • Add the chicken and onions to the yogurt mixture and toss until well coated.
    ½ cup red onion
  • Evenly divide the chicken mixture onto each plate, then sprinkle with cilantro.
    ¼ cup fresh cilantro or green onion

Notes

This recipe is for 4 servings. Each serving is approximately a 1/2 cup of the chicken mixture, a 1/2 cup of the asparagus mixture, and 1 cup of greens.
To store leftovers, place the chicken and the veggies in separate airtight containers. The ingredients will stay fresh for 3-4 days. 

Nutrition Info Per Serving

Nutrition Facts
Chicken Curry Salad on Asparagus, Edamame, and Greens
Serving Size
 
2 cups
Amount per Serving
Calories
241
% Daily Value*
Fat
 
7.6
g
12
%
Saturated Fat
 
1.6
g
8
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
2.1
g
Monounsaturated Fat
 
1.1
g
Cholesterol
 
57.7
mg
19
%
Sodium
 
452.2
mg
19
%
Potassium
 
325.3
mg
9
%
Carbohydrates
 
15.8
g
5
%
Fiber
 
4.3
g
17
%
Sugar
 
6.9
g
8
%
Protein
 
26.7
g
53
%
Net carbs
 
11.5
g
* Percent Daily Values are based on a 2000 calorie diet.