A day at Toronto island

Last night we took our dear friend’s Dave and MiMi out to the Fifth Grill on Richmond as a thank you for a mortgage referral that just closed. Needless to say we had wine (ooops!) I am really hoping I didn’t jeopardize my success with one night. Tomorrow will tell. We are back right on track today!
To mitigate the damage, we planned an activity-filled day with a trip down to the Toronto Islands. We walked over 10km from one end of the island to the other. It was great. We even packed a picnic lunch as these places have few healthy choices. We ate our lunch at a lovely picnic table about 10 feet from the water and a great view or Toronto! We are bushed; we had planned to BBQ a whole chicken with herbes en Provence for dinner.
Strip the skin off the bird; sprinkle generously with herbes en Provence and garlic. I have a chicken BBQ stand with a reservoir but you can also roast in a pan or rotisserie. I put chicken stock in the reservoir with a clove or two of garlic (this evaporates into the bird – it’s all about flavour). BBQ for 2-3 hours on 350F (depending on the size of your bird).
The slaw: 3 cups finely grated red cabbage, 1 cup finely grated radishes, 1 cup finely grated fennel bulb, 1 cup finely grated cucumber, 1/4 cup finely chopped green onion, 1/2 cup finely chopped dill. Toss all in a large bowl until mixed well. Set in the fridge.
The dressing: 2tbsp low fat mayo, 2tbsp Dijon mustard, 1tbsp horseradish (not sauce) 1tsp splenda, 1/4-1/2cup lemon juice. Mix well. Toss slaw with dressing when you are ready to serve. This makes enough for four meals. We’ll have chicken leftovers!