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
For the coleslaw:
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.For the barbecue sauce:
In a saucepan over medium heat, combine all the ingredients. Bring to a boil, then reduce heat and simmer for 5 minutes. Serve.For the poutine:
Prepare the barbecue sauce as indicated in the recipe.
Cook the crinkle-cut fries and frozen chicken breast fillets according to the manufacturer’s instructions.
To serve, leave the fries on the baking sheet. Slice the chicken fillets and distribute them over the fries. Add the brins de gouda cheese, then drizzle with barbecue sauce. Garnish with sliced green onions if desired. Serve with the coleslaw on the side