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How to Make Spicy Chicken and Spelt Salad - A Step-by-Step Guide

Spicy Chicken and Spelt Salad is a delicious and nutritious dish that is perfect for a light and satisfying meal. This recipe is packed with flavor and texture, making it a great option for lunch or dinner. The combination of spicy marinated chicken, hearty spelt grains, and crisp vegetables creates a balanced and satisfying meal that is sure to please your taste buds.

Spelt is an ancient grain that has gained popularity in recent years due to its nutty flavor and chewy texture. It is...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    226 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 27mg
    • Sodium: 643mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 35mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 441mg

    Categories

    Main recipes
    Salad recipes
    Chicken recipes
    Spicy recipes
    Spelt recipes