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Spicy Chicken and Spelt Salad

Spicy Chicken and Spelt Salad

  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
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This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
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Reviews

SchmecktGut
9

SchmecktGut

7/9/2010

I saved this recipe even though I am supposed to eat "gluten free" and spelt is classed as gluten. I just substituted rice for the spelt. The sauce is wonderful, and I am going to use it in other recipes I make! Thanks for sharing ACUS!!!

Realmom
8

Realmom

3/4/2011

Okay, I didn't try the whole recipe because this was a last minute thing, but I made the dressing for an oriental chicken salad and it was delicious. I also substituted 1 tbsp. sweet chile sauce for the cayenne and serrano peppers which probably toned it down a little (I have four little eaters). It made a delicious marinade for the chicken and an excellent dressing. I will never buy peanut sauce again!

kguyton
6

kguyton

4/29/2011

This is the first time I've ever commented and it's because I absolutely LOVED this salad!! Yum yum yum!!!! Perfect spicyness and such a completely balanced meal. I did add Napa Cabbage to the mix and I used Kamut since I didn't have any spelt. I also through in some chicken bouillon when I boiled the chicken.

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