From the October/November 2016 issue
Serves 4

Ingredients

For the chicken and sauce:

  • 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided use
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon sea salt
  • 1/2 cup Dijon mustard
  • 1/4 cup honey

For the slaw:

  • 2 pounds carrots, peeled and grated
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup finely chopped fresh parsley
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP fresh lemon juice
  • 1 TBSP honey
  • 1 tsp finely grated

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