Thousand Island Slaw with Chicken

Ingredients

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Crispbread crackers

  Rye

  20 crispbread or 200g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Vinegar

  Cider

  4 tsp or 20g

• Caraway seed

  Spices

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Ketchup

  4 tbsp or 60g

• Tri-Color Coleslaw

  Taylor Farms

  10 cups or 567g

• Chicken, meat and skin and giblets and neck

  Broilers or fryers, raw

  1 chicken or 1.05kg

Directions

1. Cook the chicken thoroughly on the stove and let it cool. Remove the meat from the bones and shred or slice it.
2. In a large bowl, whisk together the mayonnaise, onion, ketchup, vinegar, relish, caraway seeds, salt, and pepper. Add the coleslaw mix and stir until well coated.
3. Transfer the coleslaw mixture to a shallow serving dish and top with the shredded chicken. Serve with rye crispbread crackers.