spicy chicken and spelt salad

Ingredients

• Servings: 10
• 1/4 cup soy sauce
• 3 tablespoons asian sesame oil
• 2 tablespoons olive oil
• 2 tablespoons rice 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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.