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