Chicken Salad & Cole Slaw

I make a weekly batch of cole slaw (did you know that about me?).

Since I make #henryslunchbox everyday (a hashtag on instagram), I always have cole slaw on hand, plus I love cabbage.

A turkey, Swiss and slaw sandwich is his favorite (in NJ, that is known as a Turkey Sloppy Joe....add the Russian dressing), and I pack one in his lunchbox about 4 out of 6 days a week.
One would say BORING, but he loves it, and doesn't like change.

So here is my summer slaw recipe, and I finally figured out what to do with leftover grilled chicken thighs.

It's hot, and I know you don't feel like cooking. I've been living on Jersey tomatoes and corn on these hot nights.

Slaw:

1/2 head of green and purple cabbage, shredded thinly with a knife
2 carrots, peeled into ribbons with a vegetable peeler
small red onion, finely sliced
1 cucumber, chopped
bunch green onions
fresh dill and parsley

I don't measure the amounts, and it comes out differently each time, so don't worry, it's always good.

Dressing:

1/2 cup Hellmann's REAL mayo
1 tbsp sugar or honey
1/4 cup red wine vinegar
sea salt and pepper

Mix everything together and pour over the cabbage mixture in a huge bowl. Let sit at least 6 hours. The longer it sits, the better it will be.

Add leftover shredded chicken to the mix. Garnish with some more fresh herbs and maybe some peanuts or sesame seeds, and summer dinner is served.

You're welcome.

xo