Chicken salad served on lettuce as a substitute of bread is nothing new, however Chicken Curry Salad atop asparagus, edamame, and darkish leafy greens is one other expertise totally.

Chicken Curry Salad (Instant Pot)
Photo courtesy of American Diabetes Association

This recipe comes from Nancy Hughes’ new e-book The Instant Pot Diabetes Cookbook (affiliate hyperlink). A good friend of mine requested why I used to be prepared to evaluation a cookbook much like my very own (The Diabetes Cookbook for Electric Pressure Cookers). My feeling is that cookbook authors ought to assist one another. And you’ll be able to by no means have too many good Instant Pot® recipes tailor-made for diabetes, proper?

My Version of Chicken Curry Salad

I made a number of tweaks to Nancy’s recipe once I tried it, primarily as a result of I had different components available and didn’t really feel like making a visit to the shop.

  • Sweet onion changed the purple onions and I added it with the dressing components.
  • I made the dressing first (step three) and refrigerated it whereas I labored on the whole lot else.
  • No edamame could possibly be positioned in my freezer, though I know it’s in there someplace. I used peas as a substitute. (Edamame could be the decrease carb alternative.)
  • I had no kale, so I used child spinach as a substitute.
  • Use no matter sort of curry powder you have got. I like Penzey’s The Now Curry as a result of it’s salt-free.
  • If you make your individual Easy Instant Pot Yogurt, you received’t have to purchase any.
  • I additionally added some chopped apple as a result of I like the mixture of curry and apples. (You might even have apples on the aspect as dessert.)

My husband and I each cherished this spin on rooster salad. I can’t wait to strive a few of Nancy’s different recipes. Louisiana Shrimp Bowls, I’m taking a look at you subsequent.

Disclosure: I acquired a free copy of The Instant Pot Diabetes Cookbook by Nancy S. Hughes for evaluation functions. All opinions are my very own.

Chicken Curry Salad on Asparagus, Edamame, and Greens

You can all the time serve curry salad by itself or on a mattress of lettuce, however you’ll be able to bump up the fiber (quite a bit) and make it a lot extra attention-grabbing with little or no effort utilizing this recipe!

Prep Time: 12 minutes

Cook Time: 23 minutes

Standing Time: 5 minutes

Total Time: 40 minutes


Salads & Dressings




rooster curry, rooster curry salad, rooster salad

Servings: four

Chicken Curry Salad (Instant Pot)


  • 12
    boneless skinless rooster breasts
  • 1
    floor cumin
  • 1/four
    black pepper
  • 2
  • 1/four
    plain 2% Greek yogurt
    corresponding to Fage
  • 1/four
    gentle mayonnaise
  • 1
  • 1 1/2
    curry powder
  • 1/2
  • 2
    lower asparagus
    about 1-inch items
  • 1
    recent or frozen shelled edamame
  • four
    child kale combine
    corresponding to Dole Power Up Greens
  • 1/2
    chopped purple onion
  • 1/four
    chopped recent cilantro or inexperienced onion


  1. Sprinkle the rooster with the cumin and pepper. Place the water and a steamer basket within the Instant Pot. Arrange the rooster within the steamer basket. Seal the lid, shut the valve, and set the Manual/Pressure Cook button to six minutes.

  2. Use a pure stress launch for five minutes, adopted by a fast stress launch. When the valve drops, fastidiously take away the lid. Remove the rooster and place it on a chopping board. Let stand for five minutes earlier than shredding. Set apart.

  3. Meanwhile, whisk collectively the yogurt, mayonnaise, sugar, curry, and salt in a medium bowl and put aside.

  4. Place the asparagus and edamame within the steamer basket within the pot. Seal the lid, shut the valve, press the Cancel button, and reset to Manual/Pressure Cook for 1 minute.

  5. Use a fast stress launch. Transfer the asparagus combination to a colander and run it underneath chilly water to cease the cooking course of and funky rapidly; drain effectively.

  6. Place equal quantities of the kale combine on every of four dinner plates. Top with equal quantities of the asparagus combination.

  7. Add the rooster and onions to the yogurt combination and toss till effectively coated. Spoon equal quantities on prime of every serving of the asparagus combination, and sprinkle with cilantro.

Recipe Notes

A serving is roughly 1/2 cup of the rooster combination, 1/2 cup of the asparagus combination, and 1 cup of greens.

Nutrition information per serving (2 cups)

Calories: 240kcal

Fat: 8g

Saturated fats: 1.4g

Cholesterol: 50mg

Sodium: 470mg

Potassium: 660mg

Carbohydrates: 17g

Fiber: 5g

Sugar: 8g

Protein: 26g

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