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.



  • 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


  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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