Spelt Salad with Chicken, Sun-dried Tomatoes and Almonds
This simple spelt salad with grilled chicken is full of fresh Mediterranean flavors, including sun-dried tomatoes, toasted almonds, sweet red onion and baby spinach. This recipe can easily be adapted to become vegetarian or vegan. Yields 4 serving (or two really big mains).
4handfuls baby spinachhard stems removed and chopped (75-100 g)
2small bunches flat-leaf parsley,chopped
3/4cupslivered almonds,lightly toasted (75 g)
For the dressing:
6tablespoonsextra-virgin olive oil
2tablespoonsCrema con Aceto Balsamico di Modena(balsamic reduction)
1tablespoonfreshly squeezed lemon juice
sea salt and freshly ground pepper,to taste
Method
Cook the spelt according to package instructions; in double the amount water for 20 minutes. Once done, drain if needed and set aside, covered with a lid.
While the spelt cooks, prepare the chicken. Rub the chicken with a little olive oil and sprinkle with salt and pepper.
Using a large grill skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for about 1 minute until golden on one side. Flip the chicken breasts over and cook on the other side until golden and grill marks appear. Reduce the heat to medium and cover with a lid. Cook for 5 minutes, flip the chicken using a pair of tongs and cook the other side for about 5 minutes, or until done.
NOTE: cooking time can vary depending on the size of the breasts. I used two for this recipe, which were quite large, 600 g in total. Cooking time may be less if using smaller filets.
Turn off heat, and set the skillet aside to allow the chicken to rest in pan for a few minutes before cutting into bite-sized cubes.
Meanwhile, in a small bowl, mix the dressing ingredients together until emulsified.
In a large serving bowl, add the cooked spelt, sun-dried tomatoes, red onion, spinach, parsley and almonds. Pour over the dressing and toss to combine. Add the chicken pieces and toss again.