Spicy Chicken and Spelt Salad

Name: Spicy Chicken and Spelt Salad
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: ['10', '10 servings']
Cuisine: asian
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

4.80 (25)

⏱ 105 mins 🍽 ['10', '10 servings'] 🌶 asian

This vibrant salad combines tender shredded chicken and nutty spelt grains with a host of fresh vegetables. The dish is brought together with a punchy, spicy dressing made from soy sauce, peanut butter, and aromatic ginger and garlic. It's a substantial and flavourful meal that serves a group, ideal for a light lunch or a satisfying side. The spelt provides a wholesome, chewy texture that contrasts beautifully with the crisp cabbage and carrots.

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

Method

Combine the soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano chile in a small bowl, whisking until smooth. Set this dressing aside.
Place the spelt kernels in a dry skillet and toast them until they become browned and some have popped. Transfer the toasted spelt to a mesh strainer and rinse thoroughly under cold water. In a large saucepan, bring 6 cups of water to a boil, add 1/2 teaspoon kosher salt and the spelt. Once boiling again, cover the pan, lower the heat, and let it simmer for about 1 hour until the spelt is tender. Drain the cooked spelt and leave it to cool.
As the spelt cooks, put 1 quart water, 1/2 teaspoon salt, and the onion chunks into a skillet. Bring this to a boil, then add the chicken breasts. Reduce the heat, cover the skillet, and simmer the chicken for about 15 minutes until fully cooked. Take the chicken out of the liquid and let it cool down.
When the chicken has cooled, shred it into small pieces and put them in a large mixing bowl. Add the cooled spelt, sliced red bell pepper, green onions, parsley, cilantro, carrots, and red cabbage. Pour the prepared sauce over everything and mix thoroughly to coat all the ingredients.

Nutrition (per serving)

Calories226 kcal

Fat10 g

Sugars4 g

Protein14 g

Sodium643 mg

Recipe details

Cuisineasian

AuthorAlways Cooking Up Something