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Instant Pot Chicken Curry Salad
12 min prep time
23 min cook time
4servings
Recipe by
Nancy Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason
How to Make Instant Pot Chicken Curry Salad
Steaming chicken breast in an Instant Pot creates moist, tender chicken that you can use in any dish. In this recipe, the chicken tops a vibrant salad of greens, edamame, and asparagus (which are also steamed in the Instant Pot) mixed with a curry-yogurt dressing. This recipe is perfect for meal prepping—you can prepare everything over the weekend and pack it up in individual containers for grab-and-go lunches all week.
12 min prep time
23 min cook time
4servings
1/2 cup chicken with 1 1/2 cups greens
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Step-By-Step Instructions:
- Sprinkle the chicken with the cumin and black pepper. Place the water in the multicooker pot. Arrange the chicken in the steamer basket.
- Seal the lid and close the valve. Select Manual and cook for 6 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
- When the pressure cooker valve drops, carefully remove the lid. Remove the chicken and place it on a cutting board. Let sit for 5 minutes before slicing or chopping, according to preference.
- In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
- Place the asparagus and edamame in the steamer basket. Seal the lid, close the valve, and press the Cancel button. Select Manual and cook for 1 minute. Use a quick pressure release.
- When the valve drops, carefully remove the lid and transfer the asparagus mixture to a colander. Run under cold water to stop the cooking process; drain well.
- Place equal amounts of the kale mix on each of 4 dinner plates. Top with the asparagus mixture.
- Add the chicken and the onion to the yogurt dressing, and toss until well coated. Spoon equal amounts of the curried chicken on top of each plate of veggies. (Alternatively, place the chicken on the veggies, drizzle with dressing, and top with the onion.) Sprinkle with cilantro.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup chicken with 1 1/2 cups greens
- Amount per serving Calories 240
-
Total Fat
8g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 470mg
-
Total Carbohydrate
17g
- Dietary Fiber 5g
- Total Sugars 8g
- Added Sugars 0g
- Protein 26g
- Potassium 660mg
- Phosphorous 285mg
Ingredients
boneless, skinless chicken breasts
12 oz
ground cumin
1 tsp
black pepper
1/4 tsp
water
2 cup
2% plain Greek yogurt
1/4 cup
light mayonnaise
1/4 cup
sugar
1 tbsp
curry powder
1 1/2 tsp
salt
1/2 tsp
asparagus cut into 1-inch pieces
2 cup
fresh or frozen shelled edamame
1 cup
baby kale mix
4 cup
chopped red onion
1/2 cup
chopped cilantro or green onion
1/4 cup
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