Spicy Chicken and Spelt Salad

1. 1

   In a small bowl, whisk together the soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano; set aside.

2. 2

   Toast the spelt kernels in a dry skillet over medium-high heat until browned and some have popped.

3. 3

   Remove, place in a mesh strainer, rinse well with cold water, and drain.

4. 4

   Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in the spelt kernels.

5. 5

   Return to a boil, then cover, reduce the heat to low, and simmer until tender, about 1 hour.

6. 6

   Drain well and set aside to cool.

7. 7

   While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and the onion and bring to a boil over high heat.

8. 8

   Add the chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes.

9. 9

   Remove the chicken from the liquid and allow it to cool.

10. 10

    Once the chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl.

11. 11

    Stir in the spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage.

12. 12

    Pour the sauce over the salad and stir well to combine.

• Calories 316.67 kcal Moderate
• Protein 26.01 g Good Source
• Carbs 33.07 g Moderate
• Total Fat 10.17 g Moderate
• Saturated Fat 1.34 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 56.31 mg Moderate
• Sodium 564.87 mg High
• Fiber 7.23 g Good Source
• Sugar 10.39 g High
• Added Sugar 5.97 g Moderate
• Calcium 65.66 mg Low Source
• Iron 1.64 mg Low Source
• Potassium 309.1 mg Low Source
• Vitamin A 73.76 mcg_rae Low Source
• Vitamin C 21.12 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame