Spicy Chicken and Spelt Salad Recipe

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.