1 bag Mann's Rainbow Salad (or carrot, broccoli, cauliflower and red cabbage)
1/4 c. Miracle Whip, light
1 Tbs. apple cider vinegar
1 tsp. sugar
1 Tbs. lime juice
1/2 tsp. salt and pepper
1 tsp. parsley, chopped
Whisk the Miracle Whip, vinegar, sugar, lime juice, salt and pepper together until the sauce is smooth. Add in the vegetable mix and parsley and stir together until everything is just combined.
2 chicken breast halves, halved again (you end up with 4, or if one is large, 5 pieces)
2-3 Tbs. Thousand Island dressing
1 tsp. finely chopped cilantro
1 Tbs. shredded reduced fat cheddar cheese, chopped smaller
2 Tbs. Panko
1 tsp. salt and pepper
3 Tbs. Italian style bread crumbs
In a small bowl, mix the Thousand Island dressing with the cilantro and shredded cheese and set aside. In a shallow dish, combine the Panko, salt and pepper and Italian bread crumbs with a fork and set aside. Rip off a large piece of parchment paper and place it on a flat work surface. Place the 4-5 pieces of chicken on top of the parchment paper towards the middle, and cover with another piece of parchment. Use the side of the meat tenderizer (flat, not spikes) and flatten out the chicken pieces until they are all about 1/3 inch thick. Place one side of the chicken down into the dressing mixture and press slightly. Place into the crumb mixture and press the crumbs onto the chicken on both sides. Place back on the parchment and repeat for the remaining chicken pieces.
Heat a large, flat skillet to medium heat and add about 1-2 Tbs. olive oil. Place the side of the chicken with the dressing on it down on the heat first. Cook for 2-3 minutes until the chicken is white half way up the sides. Flip the chicken and cook for another 2-3 minutes until it is no longer pink in the middle. Place a large heap of the slaw on the bottom of the plate. Top with two chicken cutlets. I also added an over easy egg on top (you can omit the egg if you aren't a fan).