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Chicken Curry Salad (Instant Pot)
Ingredients
  • 12 ounces boneless skinless chicken breasts
  • 1 teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 2 cups water
  • ¼ cup plain 2% Greek yogurt
  • ¼ cup light mayonnaise
  • 1 tablespoon sugar
  • 1 ½ teaspoons curry powder
  • ½ teaspoon salt
  • 2 cups asparagus (cut into 1-inch pieces)
  • 1 cup fresh or frozen shelled edamame (thawed)
  • 4 cups baby kale mix
  • ½ cup red onion (chopped)
  • ¼ cup fresh cilantro or green onion (chopped)
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