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Instant Pot Chicken Curry Salad

Instant Pot Chicken Curry Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason.
Summary

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.

Find more diabetes-friendly Instant Pot recipes here.

  • Prep time
    12 min
  • Cook time
    23 min
  • Servings
    4 Servings
  • Serving size
    1/2 cup chicken with 1 1/2 cups greens
Dinner Gluten-Free Lunch Main Dish One Pot Salads High in Fiber Veggie Rich
Nutrition Facts

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 Fat 0g
  • Cholesterol 50mg
  • Sodium 470mg
  • Total Carbohydrate 17g
    • Dietary Fiber 5g
    • Total Sugars 8g
  • Protein 26g
  • Potassium 660mg
  • Phosphorus 285mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy vegetable, 3 Lean protein, 1/2 Fat

Dinner Gluten-Free Lunch Main Dish One Pot Salads High in Fiber Veggie Rich
Ingredients

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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Directions

Directions

  1. Sprinkle the chicken with the cumin and black pepper. Place the water in the multicooker pot. Arrange the chicken in the steamer basket.

  2. 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.

  3. 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.

  4. In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.

  5. 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.

  6. 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.

  7. Place equal amounts of the kale mix on each of 4 dinner plates. Top with the asparagus mixture.

  8. 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.

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