Score the chicken breast, season with salt and pepper, and cook, either pan-fry, grill or bake.
Once cooked, let it cool a bit and then slice it thinly.
For the coleslaw, clean the vegetables. Using a grater, mandolin slicer, or even a food processor, chop the cabbage finely. Grate the carrots and celery and then mix them all with mayonnaise Season with salt and pepper.
Serve the chicken on a bed of coleslaw and decorate with any kind of fresh herbs.
Boneless chicken thighs can be also used instead of chicken breasts.