Cold spelt salad with pieces of leftover baked chicken.

A refreshing, cold salad that is easy to prepare and great for consuming leftover chicken meat.  from baking it the day before. The meat can also be prepared especially for this dish and, say, seared in a pan on olive oil.

Spelt Chicken Salad

Cook Time 50 minutes
Servings 2 salads


  • 150 grams of spelt
  • 230 grams of broad string beans
  • 150 grams of chicken meat (leftovers from roasted chicken)
  • 125 grams of mozzarella cheese
  • Olive oil
  • Salt
  • Black pepper
  • Juice of half a lemon


  • First, wash the beans and cut them into pieces and cook until soft. (It took me 40 minutes to do this.) Drain and let it cool.
  • During this time, you can prepare the spelt. First, rinse it well with water and then cook it in hot water that we have salt until it is soft to your taste. (It took me 30 minutes to do this.) Then drain it and let it cool.
  • Take the leftover chicken meat and tear it into pieces with hands and cut the mozzarella cheese.
  • In a bowl, combine cooked spelt, beans, chicken, mozzarella cheese and season with salt, pepper, lemon juice and olive oil and mix well. Serve as a standalone dish or a side dish.
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