Thousand Island Slaw with Roast Chicken
You really should know about this slaw. It seems altogether very lowbrow, what with the bagged coleslaw and shredded chicken and thousand island dressing (which was made from scratch, including the mayo, if that counts for anything), but somehow it works. It’s crunchy and creamy and sweet and tangy, and perfect to pack in a container and take with a folding chair down to the river to nibble with your feet in the water while the boys and dog splash. (Bonus: It isn’t quite as alluring to random canines as previous snacks of peanut butter and cheese have proven to be.)
Remember when I used to post what I made/bought/ate for dinner every day? Me too. Now I’m not sure I can remember what was for dinner any given night since Thursday, when we finally (after approximately a decade of saying we would) took Mike’s mum to the Banff Springs for afternoon tea.
Friday was pizza and wine for lunch, more of the same for dinner. (As the latter was a birthday, there was also ice cream cake and apple pie from Pearson’s Berry Farm, by way of Valta Bison.)
Saturday was the third annual Sugar Bowl, a blast of a lawn bowling fundraiser for the Amber Webb-Bowerman Memorial Foundation, which included a barbecue with burgers, dogs, crunchy things, beer from Big Rock and wine from Tinhorn Creek. Bliss donated cupcakes.
This afternoon Erin, Lisa and Katie fed me almond-flavoured pink cake with fluffy meringue frosting.
They made a Community Cookbook. It comes out next weekend.
And tonight good friends grilled us dinner – every course done outside – planked chicken and grilled veggie salad and grilled bananas brushed with rum-honey-cinnamon and served with vanilla ice cream. Which is so making it into my regular rotation. (If I really have one?)
Until then, you should really know about this Thousand Island slaw.
Thousand Island Slaw with Chicken
adapted from Gourmet, July 2007
1 cup mayonnaise (homemade, if at all possible)
1/4 cup ketchup
1 Tbsp. rice or cider vinegar
2 Tbsp. sweet relish
1/2-1 bag coleslaw mix
1/4 cup grated sweet onion (such as Vidalia or Walla Walla – optional)
2 cups shredded roast chicken (from a rotisserie chicken)
a chunk of red or yellow pepper, thinly slicedIn a small bowl, whisk together the mayo, ketchup, vinegar and relish. In a large bowl, toss together the coleslaw, onion, chicken and red pepper; drizzle with dressing and toss to coat.
Season with salt and pepper if it needs it. Serve immediately. Serves 4-6.
August 28 2011 | chicken & turkey and salads | 20 Comments »
