Chicken Curry Salad on Asparagus, Edamame, and Greens


Ingredients

  • 12 oz boneless, skinless chicken breast
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 2 cups Water
  • 1/4 cup plain 2% Greek yogurt such as Fage
  • 1/4 cup light mayonnaise
  • 1 tbsp sugar
  • 1 1/2 tsp curry powder
  • 1/2 tsp 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


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.

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