Chicken sandwich with veggie chips

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.

Photography by Mariliana Arvelo


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


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
Black pepper


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



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.


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


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

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.