The citizens of New York always seem to complain when the cold wind slips through their jacket stating winter is on its way. Most of them despise the cold and began having summer daydreams just as soon as August ends. I am the opposite. I adore stepping outside of my orange beige door and stepping into an infinity blanket of snow., especially if there's a mountain near by. This salad is for all of you missing the hot yellow heat beating on the black top & the smell of barbecue waving in from your neighbor's yard. Normally, if you want seasonal ingredients, you have to buy produce full of Genetically Modified Ingredients and use refined sugar. This slaw salad is all organic and is free of refined sugar. I'm telling you hunny, honey is your bestfriend is a situation where you're desperate for sweetness. White Balsamic vinegar gets easily overlooked compared to regular balsamic, but I prefer White Balsamic. It's lightering in flavor and a bit sweeter. If you're bundled up on the couch waiting for that Vitamin D from the hot weather, make this salad to take a trip back to summer, even it is just for dinner time.

Nostalgic Summer to Winter Chicken Slaw Salad with White Balsamic Vinaigrette

Yields: 4 dinner portions


// Chicken //

  • 2 organic chicken breasts
  • 1/4 cup of jam or preserves (I used cherry)
  • 1/4 cup of raw, organic honey
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of sea salt

// Slaw //

  • 1/4 of a head of organic green cabbage
  • 1/4 of a head of organic purple cabbage
  • 1 apple (any variety)
  • 1 organic ruby red grapefruit

// Vinaigrette //

  • 1/4 cup of white balsamic vinegar
  • 4 tablespoons of raw organic honey
  • 5 tablespoons of grapeseed oil
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of sea salt


  1. Preheat your oven to 400'F. Melt down the honey and preserves over low heat in a small sauce pan. Season the chicken with salt and pepper. Glaze the chicken with the honey and jam mixture. Place the chicken on a sheet tray and cover with foil. Bake for approximately 20 minutes until the chicken reaches 165'F. If you don't already have one, do yourself a favor and get a meat thermometer.
  2. While the chicken is baking, begin segmenting the grapefruit. Cut off both ends of the grapefruit getting rid of the white flesh to show the actually fruit. Set the grapefruit on one of the cut sides. Take your knife and slowly work down the fruit, angling the knife to follow the fruit's natural shape, cut away the flesh to reveal the fruit again. Once all of the flesh is removed, cut in between the lines of the fruit to retrieve a segment of grapefruit. Do this over a small bowl. I will have a video linked below.
  3. Julienne the cabbages and apple. Place the slaw in a small bowl and pour the juice from the grapefruit onto the slaw to keep it from browning. 
  4. Whisk together all of the ingredients for the vinaigrette, except for the grapeseed oil. Once it is completely combined, slowly drizzle in the oil whisking vigorously to fully emulsify the dressing.
  5. To assemble the salad, lay the slaw down first, drop the segments in the back, place the chicken in the middle, & drizzle the dressing over top.