Roxanne Chan’s Festive Fireside Chicken Slaw was a runner-up entry in the Sweet Eats Holiday Recipe Contest is the perfect combination of sweet and savory! Make a batch as a tasty appetizer that your guests are sure to love for your next holiday party.

Festive Fireside Chicken Slaw
Serves 8
  1. 4 boneless skinless chicken breasts, about 1 pound total
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground black pepper
  4. 5 ounces mixed baby greens
  5. 4 cups shredded red cabbage
  6. 1/4 cup dried cranberries
  7. 1 large mandarin orange, peeled, sectioned
  8. 2 tablespoons minced green onion
  9. 2 tablespoons snipped parsley
  10. 2 tablespoons snipped mint
Glazed Walnuts
  1. 2 tablespoons Sue Bee® Honey
  2. 1 cups walnut halves
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon ground nutmeg
  5. 1 tablespoon olive oil
Warm Vinaigrette
  1. 2 tablespoons Sue Bee Honey
  2. 1/4 cup olive oil
  3. 1 tablespoon lime juice
  4. 1 tablespoon Dijon mustard
  1. Place all ingredients for the glazed walnuts in a medium nonstick skillet.
  2. Cook over medium high heat, stirring for 3-5 minutes or till the nuts are evenly glazed.
  3. Spread out on a lightly oiled foil lined baking sheet to cool.
  4. Rub the chicken breasts with the salt and pepper.
  5. Grill or broil 10-12 minutes or till tests done, turning once half way through cooking.
  6. Remove the chicken to a plate and keep warm.
  7. Mix together the greens, cabbage, cranberries, mandarin orange segments, onion, parsley and mint.
  8. Divide equally among 4 dinner plates.
  9. Slice each chicken breast and arrange on top.
  10. Combine the ingredients for the vinaigrette in a small microwave safe dish; heat till hot and well blended, 20-30 seconds.
  11. Drizzle over each salad and garnish with the glazed walnuts.
Sue Bee Honey