Ingredients
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¼ cup soy sauce
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3 tablespoons Asian sesame oil
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2 tablespoons olive oil
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2 tablespoons rice wine vinegar
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2 tablespoons creamy peanut butter
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⅛ teaspoon cayenne pepper
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1 tablespoon freshly grated ginger
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1 tablespoon grated fresh garlic
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1 serrano chile peppers, minced
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1 cup spelt kernels
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6 cups water
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½ teaspoon kosher salt
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1 quart water
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½ teaspoon salt
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1 onion, peeled and cut into chunks
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4 skinless, boneless chicken breast halves
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1 red bell pepper, sliced
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1 bunch green onions, thinly sliced
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¼ cup coarsely chopped fresh parsley
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¼ cup coarsely chopped cilantro
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3 carrot, thinly sliced
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2 cups thinly sliced red cabbage
Directions
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Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
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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.
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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.
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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 Facts (per serving)
| 226 | Calories |
| 10g | Fat |
| 22g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 8% |
| Cholesterol 27mg | 9% |
| Sodium 643mg | 28% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 9% |
| Total Sugars 4g | |
| Protein 14g | 28% |
| Vitamin C 35mg | 39% |
| Calcium 59mg | 5% |
| Iron 2mg | 11% |
| Potassium 441mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
