Spicy Chicken and Spelt Salad recipe
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Ingredients
- ¼ cup soy sauce 3 tablespoons Asian sesame oil 2 tablespoons olive oil 2 tablespoons rice wine vinegar 2 tablespoons creamy peanut butter ⅛ 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 ½ teaspoon kosher salt 1 quart water ½ 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 ¼ cup coarsely chopped fresh parsley ¼ cup coarsely chopped cilantro 3 carrot, thinly sliced 2 cups thinly sliced red cabbage
Nutrition Info
- 225.5 caloriescarbohydrate: 21.8 gcholesterol: 26.9 mgfat: 10.2 gfiber: 2.5 gprotein: 14.2 gsaturatedFat: 1.6 gservingSize: -sodium: 643.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chicken and Spelt Salad
Directions
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Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl, set aside.
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.
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.
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.