Spicy Chicken and Spelt Salad
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Spicy Chicken and Spelt Salad

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Always Cooking Up Something 128

"This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing."
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1 h 45 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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. 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.
  3. 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.
  4. 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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I saved this recipe even though I am supposed to eat "gluten free" and spelt is classed as gluten. I just substituted rice for the spelt. The sauce is wonderful, and I am going to use it in ot...

Okay, I didn't try the whole recipe because this was a last minute thing, but I made the dressing for an oriental chicken salad and it was delicious. I also substituted 1 tbsp. sweet chile sauc...

This is the first time I've ever commented and it's because I absolutely LOVED this salad!! Yum yum yum!!!! Perfect spicyness and such a completely balanced meal. I did add Napa Cabbage to ...

Tried Spelt berries for the first time with your recipe. It was a delicious way to try a new food! Thanks! A very beautiful dish too!

The sauce is wonderful! I just added it to my stir-fried veggies and it was great warm too.

Fantastic. I brought it today for volunteer lunch for my SPCA thrift store lunch and they scarfed it down.

Used Quinoa instead of spelt - awesome

One of the best things I have ever made.

This is a wonderful dish for a potluck. I also made it again for myself to keep on hand

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