Pin it Last New Year's Day, I stood in my kitchen staring at a bag of black-eyed peas my neighbor had dropped off the night before, insisting they'd bring me luck. I wasn't about to make a heavy stew in the middle of my health kick, so I tossed them into a salad with leftover chicken and whatever crisp things I could find in the crisper. The apples were a last-minute grab, and honestly, they made the whole thing sing. That bowl turned into my favorite kind of tradition—one that feels good and tastes even better.
I brought this salad to a potluck brunch once, and my friend Sarah kept asking what made it so addictive. I think it was the contrast—the snap of cold apple against warm, tender chicken, the earthy peas playing off the sharpness of red onion. She went home with the recipe scribbled on a napkin, and now she makes it every January first. It's become our little shared ritual, even though we live in different states now.
Ingredients
- Cooked chicken breast: I usually roast a couple breasts with salt and pepper the night before, but rotisserie chicken works beautifully and saves you time.
- Black-eyed peas: The luck-bringers themselves. Canned are fine, just rinse them well to get rid of that tinny taste.
- Apples: Fuji or Honeycrisp hold their crunch and don't brown as fast. I've learned to dice them right before serving.
- Celery: Adds that crisp, fresh snap. Slice it thin so it doesn't overpower the other textures.
- Red onion: A little sharpness goes a long way. I soak mine in cold water for five minutes to mellow the bite.
- Mixed salad greens: Arugula brings a peppery note, spinach adds softness, baby kale gives body. Use what you love.
- Fresh parsley: It brightens everything and makes the whole bowl smell like a garden.
- Olive oil: The base of the dressing. Use something you'd happily dip bread into.
- Apple cider vinegar: Ties the apples and dressing together with a fruity tang.
- Dijon mustard: The secret to a dressing that clings and has personality.
- Honey: Just enough sweetness to balance the vinegar without making it dessert.
- Salt and black pepper: Don't skip tasting and adjusting. Every batch of peas and chicken is a little different.
- Toasted pecans or walnuts: Optional, but they add a buttery richness that makes this feel like a celebration.
- Feta cheese: Crumbled on top, it's creamy and salty. Leave it off if you're keeping it dairy-free.
Instructions
- Whisk the dressing:
- In a small bowl, combine olive oil, apple cider vinegar, Dijon, honey, salt, and pepper. Whisk it hard until it thickens and turns glossy—that's when you know it's emulsified and ready to coat every leaf.
- Combine the base:
- In your largest salad bowl, toss together the chicken, black-eyed peas, apples, celery, red onion, and parsley. It should look colorful and alive.
- Add the greens:
- Pile the mixed greens on top and toss gently with your hands or tongs. Don't bruise the leaves.
- Dress and toss:
- Drizzle the dressing over everything and toss again until every piece is lightly coated. Taste a bite and adjust salt if needed.
- Garnish and serve:
- Sprinkle with toasted nuts and feta if using. Serve immediately while the apples are still crisp and the greens are perky.
Pin it One year, my cousin brought her kids over on New Year's Day, and I wasn't sure they'd touch a salad with black-eyed peas. But they loved the apples and the crunch, and I watched them pick out the nuts like little treasures. My cousin leaned over and said it was the first time her daughter had asked for seconds on greens. That's when I realized this dish has a way of sneaking good things past even the pickiest eaters.
Make It Your Own
I've swapped the chicken for chickpeas when my vegetarian friends come over, and it's just as hearty. Once I added pomegranate seeds because I had them sitting in the fridge, and the little bursts of juice made everyone stop mid-bite. You can also try dried cranberries if you want something sweeter, or swap the parsley for cilantro if you're feeling bold. This salad is forgiving and loves a little improvisation.
Storing and Serving Tips
If you're prepping ahead, keep the dressing separate and store the greens in their own container lined with a paper towel. Everything else can hang out together in the fridge for a few hours. When it's time to eat, toss it all in a big bowl and dress it fresh. Leftovers don't really hold up—the greens wilt and the apples go soft—so this is a salad best enjoyed right away, maybe with a glass of cold Sauvignon Blanc and good company.
Why Black-Eyed Peas and Apples
Black-eyed peas have been symbols of luck and prosperity in the South for generations, and apples represent health and sweetness for the year ahead. Together, they make this salad feel like more than just lunch—it's a little wish for good things to come, tucked into a bowl. I'm not superstitious, but I like the idea of starting the year with something that tastes this bright and full of possibility.
- You can use any firm, sweet apple variety you love.
- Try adding a handful of arugula for extra peppery bite.
- Leftover dressing keeps in the fridge for up to a week and works on roasted vegetables too.
Pin it This salad has become my quiet way of welcoming the new year—no resolutions, no pressure, just something fresh and full of flavor that reminds me to start with intention. I hope it brings a little luck and a lot of joy to your table too.
Recipe FAQs
- → Can I substitute the chicken with a vegetarian option?
Yes, you can replace chicken with extra black-eyed peas or chickpeas to maintain the protein content while keeping the dish vegetarian-friendly.
- → What types of apples work best in this salad?
Fuji or Honeycrisp apples add a sweet and crisp element that balances well with the savory and tangy components.
- → How should the dressing be prepared and applied?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified, then drizzle over the salad and toss gently.
- → Is there a recommended wine pairing?
A crisp Sauvignon Blanc complements the fresh, tangy flavors and adds a bright contrast to the richness of the chicken and dressing.
- → Can this salad be made ahead of time?
Components can be prepped in advance, but toss and dress the salad just before serving to keep ingredients fresh and crisp.