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Chicken Curry Salad served over greens in a white bowl with a fork
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4.91 from 10 votes

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!
Prep Time12 mins
Cook Time23 mins
Standing Time5 mins
Total Time40 mins
Course: Salads & Dressings
Cuisine: Indian
Diet: Diabetic
Keyword: chicken curry, chicken curry salad, chicken salad
Servings: 4
Calories: 241kcal
Author: Diabetic Foodie


  • pressure cooker


  • 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)


  • 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.


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. 


Serving: 2cups | Calories: 241kcal | Carbohydrates: 15.8g | Protein: 26.7g | Fat: 7.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 57.7mg | Sodium: 452.2mg | Potassium: 325.3mg | Fiber: 4.3g | Sugar: 6.9g | Net carbs: 11.5g