Spicy Chicken and Spelt Salad

Name: Spicy Chicken and Spelt Salad
Total time: 105
Yield: 10
Ingredients: 0.25 cup soy sauce; 3 tablespoons Asian sesame oil; 2 tablespoons olive oil; 2 tablespoons rice wine vinegar; 2 tablespoons creamy peanut butter; 0.125 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; 0.5 teaspoon kosher salt; 1 quart water; 0.5 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; 0.25 cup coarsely chopped fresh parsley; 0.25 cup coarsely chopped cilantro; 3 carrot, thinly sliced; 2 cups thinly sliced red cabbage

Recipe by Always Cooking Up Something from allrecipes.com

2 Hr. 45 Mins.

Ingredients

10 servings

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0.25 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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0.125 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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0.5 teaspoon kosher salt
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1 quart water
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0.5 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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0.25 cup coarsely chopped fresh parsley
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0.25 cup coarsely chopped cilantro
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3 carrot, thinly sliced
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2 cups thinly sliced red cabbage

Instructions

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.