La Dieta di 2 Settimane


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 completely.

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

This recipe comes from Nancy Hughes’ new guide The Instant Pot Diabetes Cookbook (affiliate hyperlink). A pal of mine requested why I used to be keen to assessment a cookbook just like my very own (The Diabetes Cookbook for Electric Pressure Cookers). My feeling is that cookbook authors ought to help 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 couple of tweaks to Nancy’s recipe after I tried it, primarily as a result of I had different elements readily 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 thing else.
  • No edamame may very well be positioned in my freezer, despite the fact that I know it’s in there someplace. I used peas as an alternative. (Edamame could be the decrease carb selection.)
  • I had no kale, so I used child spinach as an alternative.
  • Use no matter sort of curry powder you’ve. 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 mixture of curry and apples. (You might even have apples on the aspect as dessert.)

My husband and I each beloved this spin on hen salad. I can’t wait to attempt 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 assessment 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 fascinating with little or no effort utilizing this recipe!

Prep Time: 12 minutes

Cook Time: 23 minutes

Standing Time: 5 minutes

Total Time: 40 minutes

Course:

Salads & Dressings

Cuisine:

Indian

Keyword:

hen curry, hen curry salad, hen salad

Servings: four

Chicken Curry Salad (Instant Pot)

Ingredients

  • 12
    ounces
    boneless skinless hen breasts
  • 1
    teaspoon
    floor cumin
  • 1/four
    teaspoon
    black pepper
  • 2
    cups
    water
  • 1/four
    cup
    plain 2% Greek yogurt
    similar to Fage
  • 1/four
    cup
    gentle mayonnaise
  • 1
    tablespoon
    sugar
  • 1 half
    teaspoons
    curry powder
  • half
    teaspoon
    salt
  • 2
    cups
    minimize asparagus
    about 1-inch items
  • 1
    cup
    recent or frozen shelled edamame
    thawed
  • four
    cups
    child kale combine
    similar to Dole Power Up Greens
  • half
    cup
    chopped pink onion
  • 1/four
    cup
    chopped recent cilantro or inexperienced onion

Instructions

  1. 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.

  2. Use a pure strain launch for five minutes, adopted by a fast strain launch. When the valve drops, rigorously take away the lid. Remove the hen 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 strain launch. Transfer the asparagus combination to a colander and run it below 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 hen and onions to the yogurt combination and toss till effectively coated. Spoon equal quantities on high of every serving of the asparagus combination, and sprinkle with cilantro.

Recipe Notes

A serving is roughly half cup of the hen combination, half 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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