Spicy Chicken and Spelt Salad

Spicy Chicken and Spelt Salad
  • 1/4 cup soy sauce
  • 3 tablespoons Asian sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon grated fresh garlic
  • 1 serrano chile peppers, minced
  • 1 cup spelt kernels
  • 6 cups water
  • 1/2 teaspoon kosher salt
  • 1 quart water
  • 1/2 teaspoon salt
  • 1 onion, peeled and cut into chunks
  • 4 skinless, boneless chicken breast halves
  • 1 red bell pepper, sliced
  • 1 bunch green onions, thinly sliced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped cilantro
  • 3 carrot, thinly sliced
  • 2 cups thinly sliced red cabbage


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

05/12/2018
Spicy Chicken and Spelt Salad, recipe PT15M PT1H 5 455 calories

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