Crispy Chicken Strips with Coleslaw

For the coleslaw, finely shred or slice the white cabbage. Peel and coarsely grate the carrots. Combine both in a large bowl.

Whisk together mayonnaise, apple cider vinegar, and mustard to make a dressing. Season with salt and pepper. Pour the dressing over the vegetables, mix well, and let it marinate in the refrigerator for at least 30 minutes.

Cut the chicken breast fillet into strips about 2 cm wide. Season with salt and pepper.