This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

226 calories; 10.2 g total fat; 27 mg cholesterol; 643 mg sodium. 21.8 g carbohydrates; 14.2 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2010
I saved this recipe even though I am supposed to eat "gluten free" and spelt is classed as gluten. I just substituted rice for the spelt. The sauce is wonderful and I am going to use it in other recipes I make! Thanks for sharing ACUS!!! Read More
(11)
23 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2010
I saved this recipe even though I am supposed to eat "gluten free" and spelt is classed as gluten. I just substituted rice for the spelt. The sauce is wonderful and I am going to use it in other recipes I make! Thanks for sharing ACUS!!! Read More
(11)
Rating: 5 stars
07/09/2010
I saved this recipe even though I am supposed to eat "gluten free" and spelt is classed as gluten. I just substituted rice for the spelt. The sauce is wonderful and I am going to use it in other recipes I make! Thanks for sharing ACUS!!! Read More
(11)
Rating: 5 stars
03/04/2011
Okay I didn't try the whole recipe because this was a last minute thing but I made the dressing for an oriental chicken salad and it was delicious. I also substituted 1 tbsp. sweet chile sauce for the cayenne and serrano peppers which probably toned it down a little (I have four little eaters). It made a delicious marinade for the chicken and an excellent dressing. I will never buy peanut sauce again! Read More
(10)
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Rating: 5 stars
04/29/2011
This is the first time I've ever commented and it's because I absolutely LOVED this salad!! Yum yum yum!!!! Perfect spicyness and such a completely balanced meal. I did add Napa Cabbage to the mix and I used Kamut since I didn't have any spelt. I also through in some chicken bouillon when I boiled the chicken. Read More
(7)
Rating: 5 stars
01/26/2011
Tried Spelt berries for the first time with your recipe. It was a delicious way to try a new food! Thanks! A very beautiful dish too! Read More
(6)
Rating: 5 stars
12/17/2010
The sauce is wonderful! I just added it to my stir-fried veggies and it was great warm too. Read More
(5)
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Rating: 5 stars
07/14/2010
Fantastic. I brought it today for volunteer lunch for my SPCA thrift store lunch and they scarfed it down. Read More
(4)
Rating: 5 stars
10/05/2014
This is a great all inclusive recipe. Really this has all you need for a complete meal. I recommend an app. or edamame (just buy the stuff you can steam!) and you will have a nice healthy Asian-ish meal. Read More
(2)
Rating: 5 stars
08/01/2013
Used Quinoa instead of spelt - awesome Read More
(1)
Rating: 5 stars
12/28/2016
I have made this recipe probably a dozen times since I discovered it and I absolutely love it. I make zero alterations to the ingredients other than a few time-saving tips: (1) I use rotisserie chicken to save myself cooking the chicken breasts. Bonus: a chicken carcass to cook down for broth later! (2) I use all-natural peanut butter (with no sugar added) because I don't care for the added sweetness and prefer the more pure peanut flavor. (3) I dice everything in bite-sized pieces so you can get a little bit of everything in one bite. I have used fresh jalapeños in place of serranos in a pinch because we grow our own and they are always on hand. Toasting the spelt is absolutely essential for a yummy nutty flavor. This is one of those recipes that just gets better and better with time...but it can also get spicier and spicier with time so watch your cayenne if you're not a lover of the burn. Love this recipe; it's perfect as-is and thank you so much for it. It's an absolute favorite! Read More
(1)