Time: 40 minutes
Leftover Lunch: Toss the extra green cabbage and sliced leftover chicken with remaining slaw.
Serve with Apple, Fennel, and Celery Slaw: Combine 1 tablespoon olive oil, 1 tablespoon cider vinegar, 1 teaspoon honey, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt in a medium bowl, stirring with a whisk. Add 1½ cups julienne-cut Granny Smith apple, 1½ cups thinly sliced fennel bulb, 1 cup thinly sliced celery, and 1 tablespoon chopped fennel fronds. Toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 71; FAT 3.5g (sat 0.5g); SODIUM 158mg
View Recipe: Chicken Schnitzel with Smashed Mustard Potatoes