Lunch: Spicy Chicken and Spelt Salad

Recipe by Always Cooking Up Something This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Spicy Chicken and Spelt Salad

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1/4 cup soy sauce
3 tablespoons Asian sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1/8 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
1/2 teaspoon kosher salt
1 quart water
1/2 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
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped cilantro
3 carrot, thinly sliced
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.

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