Save to Pinterest Last New Year's Day, I stood at my kitchen counter with leftover roasted chicken and a can of black-eyed peas, half-asleep but determined to start the year with something bright and intentional. My neighbor had mentioned the Southern tradition of eating black-eyed peas for luck, and I thought, why not toss them into a salad with apples and greens? The result was so unexpectedly satisfying that it became my January first ritual. Now I crave it every time I want something fresh, filling, and just a little bit hopeful.
I made this for a small gathering once, and everyone kept asking what made it taste so balanced. It was the apples—crisp, sweet, and just tart enough to wake up the dish. I had almost skipped them, thinking fruit didnt belong in a savory salad, but a friend convinced me otherwise. Now I cant imagine this recipe without that crunch and brightness cutting through the richness of the chicken and the earthiness of the peas.
Ingredients
- Cooked chicken breast: I prefer using leftover rotisserie chicken or meal-prepped grilled breasts; shredded works beautifully because it catches the dressing in every bite.
- Black-eyed peas: Canned are fine if you rinse them well, but cooking dried peas yourself gives you control over texture and a slightly firmer bite.
- Apples: Fuji and Honeycrisp hold their shape and bring just enough sweetness without turning mushy; leave the peel on for color and fiber.
- Celery: Slice it thin so it adds crunch without overpowering the other flavors.
- Red onion: A quick soak in cold water for five minutes tames the sharpness and leaves just a mild, pleasant bite.
- Mixed salad greens: I like a peppery arugula or baby kale base, but any tender greens work as long as theyre fresh and dry.
- Fresh parsley: It brightens everything and adds a subtle herbal note that ties the salad together.
- Olive oil: Use a good quality extra virgin; it makes a noticeable difference in the dressing.
- Apple cider vinegar: The fruity acidity complements the apples and balances the honey perfectly.
- Dijon mustard: This gives the dressing body and a gentle tang; dont skip it.
- Honey: Just enough to mellow the vinegar and mustard without making the dressing sweet.
- Salt and black pepper: Season to taste, but dont be shy—the salad needs it.
- Toasted pecans or walnuts: Optional, but they add a warm, nutty richness that I always reach for.
- Feta cheese: A little crumble on top adds salty creaminess, though the salad is just as good without it.
Instructions
- Make the dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is smooth and emulsified. Taste it and adjust the sweetness or tang to your liking.
- Combine the base ingredients:
- In a large salad bowl, toss together the cooked chicken, black-eyed peas, diced apples, sliced celery, red onion, and chopped parsley. The colors alone will make you hungry.
- Add the greens:
- Gently fold in the mixed salad greens, being careful not to bruise the tender leaves.
- Dress the salad:
- Drizzle the dressing over everything and toss gently with your hands or salad tongs until every ingredient is lightly coated. Dont overdress—you want balance, not a puddle.
- Finish and serve:
- Sprinkle the toasted nuts and feta cheese on top if using, then serve immediately while the greens are still crisp and the flavors are bright.
Save to Pinterest One year, I brought this to a potluck brunch, and someone said it tasted like a fresh start. I laughed, but I understood what they meant. Theres something about the combination of crisp apples, tender greens, and that tangy dressing that feels light and optimistic, like the kind of meal that makes you want to take care of yourself. It became more than just a salad that day—it became a reminder that good food doesnt have to be complicated to be meaningful.
Make-Ahead Tips
You can cook the chicken and black-eyed peas a day or two in advance and store them in the fridge. Chop the vegetables and prepare the dressing separately, then keep everything in airtight containers until youre ready to assemble. This way, the salad stays fresh and crisp, and you can toss it together in under five minutes when its time to eat.
Substitutions and Variations
If you want to make this vegetarian, swap the chicken for extra black-eyed peas, chickpeas, or even cubed roasted sweet potato. For a vegan version, skip the feta and add a handful of pomegranate seeds or dried cranberries for a sweet-tart pop. I have also tried this with shredded turkey and pears instead of apples, and it was equally delicious.
Serving and Pairing Suggestions
This salad is hearty enough to serve as a main dish for lunch or a light dinner, but it also works beautifully as a side alongside grilled fish or roasted vegetables. I love pairing it with a crisp Sauvignon Blanc or a sparkling water with lemon, and sometimes I serve it with a slice of warm cornbread on the side.
- Add a sprinkle of smoked paprika to the dressing for a subtle smoky depth.
- Try using Granny Smith apples if you prefer more tartness to balance the honey.
- Leftovers hold up surprisingly well for a few hours if you keep the dressing on the side.
Save to Pinterest This salad has become my way of welcoming the new year with something nourishing, colorful, and full of good intentions. I hope it brings a little luck and a lot of flavor to your table too.
Recipe FAQs
- → Can I substitute chicken with a vegetarian option?
Yes, chickpeas or additional black-eyed peas provide a satisfying protein-rich alternative.
- → What types of apples work best in this salad?
Fuji or Honeycrisp apples add a crisp texture and natural sweetness that complement the other ingredients.
- → How should the dressing be prepared for best flavor?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a balanced tangy-sweet dressing.
- → Are toasted nuts necessary?
Toasted pecans or walnuts add a crunchy texture and depth but can be omitted or replaced to suit preferences.
- → Can I prepare components ahead of time?
Yes, you can prep ingredients separately and assemble just before serving to maintain freshness and texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh, vibrant flavors and tangy dressing nicely.