Spicy Chicken and Spelt Salad recipe

Name: Spicy Chicken and Spelt Salad
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: ½ teaspoon salt; ½ teaspoon kosher salt; 2 tablespoons olive oil; 4 skinless, boneless chicken breast halves; 6 cups water; ¼ cup soy sauce; ⅛ teaspoon cayenne pepper; 1 red bell pepper, sliced; 1 bunch green onions, thinly sliced; 1 quart water; 2 cups thinly sliced red cabbage; 2 tablespoons creamy peanut butter; 3 tablespoons Asian sesame oil; 2 tablespoons rice wine vinegar; 1 tablespoon freshly grated ginger; 1 tablespoon grated fresh garlic; 1 serrano chile peppers, minced; 1 cup spelt kernels; 1 onion, peeled and cut into chunks; ¼ cup coarsely chopped fresh parsley; ¼ cup coarsely chopped cilantro; 3 carrot, thinly sliced

Recipe Instructions

Step 1

Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.

Step 2

Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.

Step 3

While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.

Step 4

Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.