Spicy Chicken and Spelt Salad |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing. Ingredients:
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 |
Directions:
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.
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