Name: Spicy Chicken and Spelt Salad
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 0.25 cup soy sauce; 3 tablespoons Asian sesame oil; 2 tablespoons olive oil; 2 tablespoons rice wine vinegar; 2 tablespoons creamy peanut butter; 0.125 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; 0.5 teaspoon kosher salt; 1 quart water; 0.5 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; 0.25 cup coarsely chopped fresh parsley; 0.25 cup coarsely chopped cilantro; 3 carrot, thinly sliced; 2 cups thinly sliced red cabbage

Prep Time:

30 mins

Cook Time:

1 hrs 15 mins

Total Time:

1 hrs 45 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

226	Calories
10g	Fat
22g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 226
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Cholesterol 27mg	9%
Sodium 643mg	28%
Total Carbohydrate 22g	8%
Dietary Fiber 3g	9%
Total Sugars 4g
Protein 14g
Vitamin C 35mg	176%
Calcium 59mg	5%
Iron 2mg	11%
Potassium 441mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.