Spicy Chicken And Spelt Salad
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Soy Sauce2 tbsps
Olive Oil2 tbsps
Rice Wine Vinegar2 tbsps
Creamy Peanut Butter1 tsp
Cayenne Pepper1 tbsp
Ginger (freshly grated)1 tbsp
Garlic (grated fresh)1 tsp
Kosher Salt1 tsp
Salt1 bunch
Green Onion (thinly sliced)2 cups
Red Cabbage (thinly sliced)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
3
Remove, place in a mesh strainer, and rinse well with cold water
4
Drain
5
Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels
6
Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour
7
Drain well and set aside to cool
8
While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion
9
Bring to a boil over high heat
10
Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes
11
Remove chicken from liquid and allow to cool
12
Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl
13
Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage
14
Pour sauce over salad and stir well to combine