chicken sandwich


Caraway aioli adds an enticing anise flavor.

Kids typically prefer familiar foods with mellow flavors, so sandwiches are a safe bet for everyone in the family. That doesn’t mean they have to be bland. This one showcases a variety of textures and flavors thanks to the apple-cabbage slaw and creamy caraway aioli, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. Plus, the side of root vegetable chips will get any kid excited for lunch.
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

This recipe is part of our meal prep series. Click here for full plan.

Root Vegetable Chips Ingredients:

  • 4 cups grapeseed or sunflower oil
  • 2 root vegetables, such as sweet potatoes, parsnips, or beets, sliced very thin
  • Salt

Slaw Ingredients:

  • 1 apple, cored and thinly julienned
  • 3 cups thinly sliced green cabbage
  • ½ cup red onion, thinly sliced in half moons
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 2 teaspoons grapeseed oil
  • ½ teaspoon sugar
  • ¼ teaspoon caraway seeds, toasted
  • Salt
  • Black pepper

Sandwich Ingredients:

  • 8 pieces rye or whole-grain bread, toasted
  • 2 tablespoons caraway aioli
  • 4 cups roasted chicken breast or thigh meat, cut or pulled into thin strips


  1. Arrange 2 or 3 paper towels on a plate. In a medium saucepan, bring oil to a medium-high heat. Once hot, add a single layer of vegetable slices. Fry chips in batches until golden-brown and crisp. Place the chips on the paper towels. Season with salt.

  2. For the slaw, mix the apple, green cabbage, and red onion together in a bowl.

  3. Whisk together the apple cider vinegar, grapeseed oil, sugar, caraway seeds, salt, and pepper.  Pour over the apple-cabbage-onion mixture and toss.

  4. To make the sandwich, spread aioli on one slice of toasted bread. Top with chicken, slaw, and a second slice of toast. Serve with root vegetable chips.
Photography by Mariliana Arvelo