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If you prefer to make your own as opposed to using the prepackaged slaw like me, you can use a knife so that the shreds are a little chunkier

We like to add something crunchy like pecans, almonds, walnuts, sunflower seeds, or pepitas (pumpkin seeds)

To make the sauce Turn the heat under the skillet to low (don't wash it out), add the butter and the finely chopped garlic, and cook for 1-2 minutes until softened but not colored.1 tablespoon butter2 cloves garlic, finely chopped Add in the reserved flour and cook for 30 seconds.1 tablespoon of the flour used to coat the chicken Slowly add in the chicken broth, stirring constantly

I tested the recipe with various ingredients but wanted to keep it simple and straight forward

Pro Tip #3: I like to mix up homemade salad dressing in an airtight container like a mason jar for easy storage of any leftovers