Chicken Curry Salad on Asparagus, Edamame, and Greens
You can always serve curry salad by itself or on a bed of lettuce, but you can bump up the fiber (a lot) and make it so much more interesting with very little effort using this recipe!
Servings Prep Time
4servings 12minutes
Cook Time
23minutes
Servings Prep Time
4servings 12minutes
Cook Time
23minutes
Ingredients
  • 12oz boneless, skinless chicken breast
  • 1tsp ground cumin
  • 1/4tsp black pepper
  • 2cups Water
  • 1/4cup plain 2% Greek yogurtsuch as Fage
  • 1/4cup light mayonnaise
  • 1tbsp sugar
  • 1 1/2tsp curry powder
  • 1/2tsp salt
  • 2cups cut asparagusabout 1 inch pieces
  • 1cup fresh or frozen shelled edamamethawed
  • 4cups baby kale mixsuch as Dole Power Up Greens
  • 1/2cup Chopped red onion
  • 1/4cup chopped fresh cilantroor green onion
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, whisk together the yogurt, mayonnaise, sugar, curry, and salt in a medium bowl and set aside.
  4. 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.
  5. Use a quick pressure release. Transfer the asparagus mixture to a colander. Run it under cold water to stop the cooking process and cool quickly. Drain well.
  6. Place equal amounts of the kale mix on each of 4 dinner plates. Top with equal amounts of the asparagus mixture.
  7. 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.
Recipe Notes

NUTRITION FACTS
Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat

Calories: 240; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 1.4 g; Trans Fat: 0.0 g; Cholesterol: 50 mg; Sodium: 470 mg; Potassium: 660 mg; Total Carbohydrate: 17 g; Dietary Fiber: 5 g; Sugars: 8 g; Protein: 26 g; Phosphorus: 285 mg