Spicy Chicken and Spelt Salad

Ingredients

• 3  carrots thinly sliced
• 0.1 teaspoon cayenne pepper 
• 0.3 cup cilantro leaves coarsely chopped
• 2 tablespoons creamy peanut butter 
• 0.3 cup parsley fresh coarsely chopped
• 1 tablespoon garlic fresh grated
• 1 tablespoon ginger freshly grated
• 1 bunch green onions thinly sliced
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1  onion peeled cut into chunks
• 1  bell pepper red sliced
• 2 cups cabbage red thinly sliced
• 2 tablespoons rice wine vinegar 
• 0.5 teaspoon salt 
• 1  serrano chile peppers minced
• 3 tablespoons asian sesame oil 
• 4  chicken breast halves boneless skinless
• 0.3 cup soya sauce 
• 1 cup spelt kernels 
• 1 quart water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

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.
3. Remove, place in a mesh strainer, and rinse well with cold water.
4. 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.
5. Drain well and set aside to cool.
6. 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.
7. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes.
8. Remove chicken from liquid and allow to cool.
9. 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.
10. Pour sauce over salad and stir well to combine.