Ingredients
1/4 C soy sauce
4 tbsp extra virgin olive oil
2 tbsp creamy peanut butter
1/8 tsp cayenne pepper
1 tbsp chopped fresh garlic
1 tbsp freshly grated ginger root
1 serrano chili pepper minced
1 C spelt
2 C water
4 chicken breast (6 oz.)
1 red bell pepper thinly sliced
1/4 C chopped parsley
1/4 C chopped cilantro
3 C carrots thinly sliced
2 C red cabbage thinly sliced
1 tbsp sesame oil
1 C diced green onion
2 tbsp rice vinegar
Preparation
Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl and set aside.
Bring 2 cups water to a boil in a large saucepan, add spelt, return to a boil, then cover, reduce heat to low and simmer until tender (about 1 hour). Drain and set aside to cool.
While the spelt is simmering, add approx. 1 quart water to a saucepan. Bring it to a boil. Add chicken breasts. Simmer until the chicken is cooked through (about 15 minutes). Remove chicken and allow to cool.
Once chicken is cool enough to handle, cut into bite-size 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.
Calories per serving: 76. Serving size: 1/2 cup.