Ingredients:

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2 boneless, skinless chicken breasts (optional)

Olive oil (for cooking)

Salt and pepper, to taste

1 tsp dried oregano or thyme (optional)

½ small head of broccoli, shaved or thinly sliced

1 cup shredded cabbage or pre-made slaw mix

½ cup edamame (fresh or frozen)

½ apple, thinly sliced or julienned (use a crisp variety like Granny Smith or Honeycrisp)

A small handful of fresh mint leaves, finely chopped

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Dressing:

¼ cup apple cider vinegar or fresh apple juice

1 tbsp capers, drained and chopped

1 tsp Dijon mustard

¼ cup olive oil

½ tsp honey or maple syrup (optional, for sweetness)

Salt and pepper to taste

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Topping:

¼ cup Meredith Dairy Goat Cheese, crumbled (or more, to taste)

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Method

Chicken

1 Season the chicken breasts with salt, pepper, and optional dried herbs like oregano or thyme.

2 Heat a tablespoon of olive oil in a skillet over medium-high heat.

3 Add the chicken breasts and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.

4 Remove from heat, cover with foil, and let rest while you prepare the salad.

Salad:

1 In a large bowl, combine the shaved broccoli, shredded cabbage or slaw mix, edamame, apple slices, and fresh mint. Toss gently to mix.

Dressing:

1 In a small bowl or jar, whisk together the apple cider vinegar (or apple juice), capers, Dijon mustard, olive oil, and honey (if using). Season with salt and pepper to taste.

2 Taste the dressing and adjust sweetness or acidity as desired.

Assemble:

1 Slice the cooked chicken breasts into thin strips.

2 Place the slaw mixture on a serving plate or bowl. Top with the sliced chicken.

3 Drizzle with the apple-caper dressing, making sure everything is well coated.

4 Crumble the Meredith Dairy Goat Cheese over the top for a creamy, tangy finish.

5 Garnish with extra fresh mint if desired and serve immediately.