for the slaw: (see hints below)
1/3 cup raisins
approx. 1/4 - 1/3 cup apple cider
3 medium size carrots, peeled and grated
1/3 cup chopped fresh dill
2 small - medium apples, grated
2 Tbs apples cider vinegar
3 Tbs honey
four 6-ounce boneless skinless chicken breasts (see hints below)
2 Tbs olive oil
black pepper to taste
Add 1/3 cup raisins to a small bowl and add just enough apple cider to cover those and then use a knife to chop about 1/3 cup fresh dill.
Place a box grater into a large bowl and grate 3 medium peeled carrots.
Then grate 2 small apples into the bowl and add the chopped dill and 2 Tbs apple cider vinegar and toss to combine.
Let the raisins continue to soak in the apple cider for a bit...you'll be adding those and some honey to the slaw just before serving.
Preheat the grill if you're using it, and then season the chicken breasts with a little olive or vegetable oil and a crack of black pepper and it's time to head out to the grill.
Make sure you bring a clean plate outside with you to put the cooked chicken on when it's done and grill it evenly on both sides until it has reached an internal temperature of 165 degrees.
Once you're back inside, add the raisins and apple cider to the slaw, add 2-3 Tbs honey to taste and toss to combine.
And then serve it up right over the top of the grilled chicken.
You could broil or saute the chicken inside instead and it's super important to make the slaw before handling the raw chicken.