Curried Spelt Salad Food

CURRIED SPELT SALAD

Steps:

• Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
• Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
• Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN SALAD

Steps:

• Place two bone-in chicken breasts in a large pot and fill the pot with water until the chicken is submerged. Add 1 tsp of salt to the pot. Removing the skin from the chicken is optional. I prefer to leave it in place for flavor. Over high heat bring the chicken to a boil and then reduce the heat to medium and continue to cook at a gentle boil for 5 minutes. Next remove the pot from the heat and allow it to sit for 10-15 minutes or until the thickest part of the chicken reaches an internal temperature of 160ºF.*
• Allow the chicken to rest on a cutting board until it is cool enough to handle. Remove the skin and the bone. Cut the chicken into bite-sized cubes and set aside.
• While the chicken is boiling mix together the mayonnaise, honey, minced garlic, curry powder and golden raisin until well combined.
• Next cut the red onion, celery, red pepper and then add them to the bowl of dressing.
• Once the chicken is room temperature fold it in as well as the cashews and cilantro.
• Chill for at least 1 hour and then serve chilled.* The Curried Chicken Salad will stay fresh in the refrigerator for 3 days.