Spicy Chicken and Spelt Salad

Recipe View 5 mins In a small bowl, whisk together the soy sauce, sesame oil, olive oil, rice wine vinegar, peanut butter, cayenne pepper, ginger, garlic, and minced serrano chile. Set aside the dressing. (Prep time: 5 minutes)

Recipe View 1 hrs 15 mins Place the spelt kernels in a dry skillet over medium-high heat. Toast, stirring frequently, until the kernels are lightly browned and some have popped, about 5-7 minutes. Rinse the toasted spelt kernels thoroughly with cold water in a mesh strainer and drain well. In a large saucepan, bring 6 cups of water to a boil and add 1/2 teaspoon kosher salt. Stir in the rinsed spelt kernels. Return to a boil, then reduce the heat to low, cover, and simmer until the spelt is tender, about 1 hour. Drain well and set aside to cool. (Cook time: 1 hour 15 minutes)

Recipe View 20 mins While the spelt is simmering, poach the chicken. In a skillet, combine 1 quart of water, 1/2 teaspoon salt, and the chopped onion. Bring to a boil over high heat. Add the chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the liquid and allow it to cool. (Cook time: 20 minutes)

Recipe View 10 mins Once the chicken is cool enough to handle, shred it into bite-sized chunks and place it in a large bowl. Add the cooked spelt, sliced bell pepper, green onions, parsley, cilantro, carrots, and red cabbage to the bowl. Pour the prepared dressing over the salad and stir well to combine, ensuring all ingredients are evenly coated. (Prep time: 10 minutes)