Thousand Island Slaw with Chicken

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Onions

  Raw

  4 tbsp chopped or 40g

• Vinegar

  Cider

  4 tsp or 20g

• Caraway seed

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Ketchup

  4 tbsp or 60g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Carrots

  Raw

  2 cup grated or 220g

• Crispbread crackers

  Rye

  40 crispbread or 400g

Directions

1. Heat the olive oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until browned and an instant‑read thermometer in the thickest part registers 165°F. Transfer to a plate to cool, then slice or shred.
2. In a large bowl, whisk together the mayonnaise, onion, ketchup, apple cider vinegar, pickle relish, caraway seed, salt, and pepper until smooth.
3. Add the red cabbage, green cabbage, and carrots, tossing until everything is evenly coated. Transfer to a shallow serving dish and top with the cooled shredded chicken.
4. Serve the slaw with rye crispbread crackers alongside for crunch.