For the coleslaw

• 80 ml (1/3 cup) mayonnaise
• 15 ml (1 tbsp) lemon juice
• 15 ml (1 tbsp) maple syrup or white sugar
• 5 ml (1 tsp) apple cider vinegar or white vinegar
• 2.5 ml (1/2 tsp) salt
• Black pepper
• 1 bag (400 to 450 g) coleslaw mix
• 1 green onion, sliced

For the poutine

• 1 bag crinkle-cut fries
• 8 frozen chicken breast fillets
• Brins de gouda cheese
• Sliced green onion (optional)

For the barbecue sauce

• 125 ml (1/2 cup) store-bought ketchup
• 125 ml (1/2 cup) brown sugar or honey
• 60 ml (1/4 cup) chicken broth
• 60 ml (1/4 cup) apple cider vinegar
• 30 ml (2 tbsp) dry mustard
• 10 ml (2 tsp) onion powder
• 10 ml (2 tsp) garlic powder
• 5 ml (1 tsp) chili powder
• 5 ml (1 tsp) Worcestershire sauce

1. In a large bowl, whisk together the mayonnaise, lemon juice, maple syrup or sugar, vinegar, salt, and black pepper to taste. Add the coleslaw mix and toss well. Stir in the sliced green onion. Set aside.
2. In a saucepan over medium heat, combine all the ingredients. Bring to a boil, then reduce heat and simmer for 5 minutes. Serve.
3. Prepare the barbecue sauce as indicated in the recipe.
4. Cook the crinkle-cut fries and frozen chicken breast fillets according to the manufacturer’s instructions.
5. To serve, leave the fries on the baking sheet.
6. Slice the chicken fillets and distribute them over the fries.
7. Add the brins de gouda cheese, then drizzle with barbecue sauce.
8. Garnish with sliced green onions if desired.
9. Serve with the coleslaw on the side