Chicken salad served on lettuce as an alternative of bread is nothing new, however Chicken Curry Salad atop asparagus, edamame, and darkish leafy greens is one other expertise solely.
This recipe comes from Nancy Hughes’ new ebook The Instant Pot Diabetes Cookbook (affiliate hyperlink). A buddy of mine requested why I used to be keen to evaluation a cookbook just 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 elements available and didn’t really feel like making a visit to the shop.
- Sweet onion changed the pink onions and I added it with the dressing elements.
- I made the dressing first (step three) and refrigerated it whereas I labored on every little thing else.
- No edamame may very well be positioned in my freezer, although I know it’s in there someplace. I used peas as an alternative. (Edamame could be the decrease carb alternative.)
- I had no kale, so I used child spinach as an alternative.
- Use no matter sort of curry powder you could have. I like Penzey’s The Now Curry as a result of it’s salt-free.
- If you make your personal Easy Instant Pot Yogurt, you received’t have to purchase any.
- I additionally added some chopped apple as a result of I like the mix of curry and apples. (You may even have apples on the facet as dessert.)
My husband and I each beloved this spin on hen 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 (lots) 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
hen curry, hen curry salad, hen salad
boneless skinless hen breasts
plain 2% Greek yogurt
corresponding to Fage
1 half of
about 1-inch items
recent or frozen shelled edamame
child kale combine
corresponding to Dole Power Up Greens
chopped pink onion
chopped recent cilantro or inexperienced onion
Sprinkle the hen with the cumin and pepper. Place the water and a steamer basket within the Instant Pot. Arrange the hen within the steamer basket. Seal the lid, shut the valve, and set the Manual/Pressure Cook button to six minutes.
Use a pure stress launch for five minutes, adopted by a fast stress launch. When the valve drops, rigorously take away the lid. Remove the hen and place it on a slicing board. Let stand for five minutes earlier than shredding. Set apart.
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.
Use a fast stress launch. Transfer the asparagus combination to a colander and run it below chilly water to cease the cooking course of and funky shortly; drain properly.
Place equal quantities of the kale combine on every of four dinner plates. Top with equal quantities of the asparagus combination.
Add the hen and onions to the yogurt combination and toss till properly coated. Spoon equal quantities on high of every serving of the asparagus combination, and sprinkle with cilantro.
A serving is roughly half of cup of the hen combination, half of cup of the asparagus combination, and 1 cup of greens.
Nutrition information per serving (2 cups)
Saturated fats: 1.4g