Save to Pinterest Last January, I stood in my kitchen staring at a bowl of leftover black-eyed peas, not quite ready to toss them. My mom always insisted we eat them on New Year's Day for luck, but reheated peas felt more like a chore than a charm. I spotted a crisp apple on the counter and some roasted chicken in the fridge, and something clicked. What started as fridge rummage turned into the brightest, crunchiest salad I'd made in months, and now I make it every January first without fail.
The first time I brought this to a potluck, my friend Rachel eyed the black-eyed peas suspiciously until she tried a forkful. She went back for seconds, then asked for the recipe before dessert even came out. It's become our little tradition now, a dish that feels celebratory but doesn't require fancy ingredients or fancy skills. Just good flavors that happen to come with a side of superstition.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you time, just shred it with your fingers for the best texture.
- Black-eyed peas: The lucky star of the show, canned ones are perfectly fine as long as you rinse them well to wash away that tinny taste.
- Apples: Go for something crisp and sweet like Fuji or Honeycrisp, they hold their shape and add a juicy crunch that balances the earthiness of the peas.
- Celery: Slice it thin so it doesn't overpower, it's there for snap and freshness, not bulk.
- Red onion: A quick soak in cold water for five minutes takes the harsh edge off and leaves just the sweet sharpness you want.
- Mixed salad greens: Peppery arugula or tender baby kale add personality, but plain spinach works if that's what you have.
- Fresh parsley: Don't skip this, it brightens everything and makes the whole bowl feel alive.
- Olive oil: Use something fruity and green if you have it, the dressing is simple so quality matters.
- Apple cider vinegar: It echoes the apples and adds a gentle tang that doesn't bite back.
- Dijon mustard: This is what gives the dressing body and a little kick, yellow mustard won't do the same job.
- Honey: Just enough to round out the acidity and make the dressing cling to the greens.
- Toasted pecans or walnuts: Optional but worth it, they add a buttery crunch that makes every bite more interesting.
- Feta cheese: A salty, creamy contrast if you want it, but the salad stands tall without it too.
Instructions
- Make the dressing:
- Whisk together the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper in a small bowl until it looks smooth and glossy. Taste it with a piece of lettuce to make sure the balance feels right.
- Combine the hearty ingredients:
- Toss the chicken, black-eyed peas, apples, celery, red onion, and parsley together in your largest salad bowl. This is the backbone of the salad, so make sure everything is evenly distributed.
- Add the greens:
- Layer the mixed greens on top and give everything a gentle toss with your hands or tongs. Be careful not to bruise the leaves.
- Dress and finish:
- Drizzle the dressing over the salad and toss again until every piece glistens. Scatter the nuts and feta over the top if you're using them, then serve right away while the apples are still crisp.
Save to Pinterest I remember the year my neighbor brought over a bottle of wine to share on New Year's afternoon, and we sat at my kitchen table with two big bowls of this salad. We toasted to luck, to health, to whatever the next twelve months would bring. That simple moment, forks clinking and sunlight streaming through the window, felt more like a blessing than any resolution I'd ever made.
Make It Your Own
Swap the chicken for chickpeas or extra black-eyed peas if you want to keep it vegetarian, the protein will still carry you through. Pomegranate seeds are a gorgeous addition if you want more color and a pop of tart sweetness. I've also tossed in leftover roasted sweet potato cubes when I had them, and it added a cozy sweetness that surprised me in the best way.
Storing and Serving
This salad is best eaten fresh, but you can prep the components separately and toss them together just before serving. Keep the dressing in a jar in the fridge for up to three days, and store the chopped veggies and chicken in separate containers. The greens should stay dry and undressed until the very last minute, or they'll turn soggy and sad.
What to Serve It With
I love this as a complete meal on its own, but it also pairs beautifully with a slice of crusty bread or cornbread if you want something to soak up the dressing. A crisp Sauvignon Blanc is my go-to drink alongside it, the acidity cuts through the richness and makes every bite feel lighter.
- Serve it in a big shallow bowl so everyone can see the colors.
- Double the dressing if you like things extra tangy, it keeps well and tastes great on roasted vegetables too.
- Leftovers can be eaten cold straight from the fridge for a quick lunch the next day.
Save to Pinterest Whether you believe in the luck or just love a good salad, this one has a way of making January feel a little brighter. Here's to a year full of good meals and even better moments.
Recipe FAQ
- → What can I substitute for chicken to make this vegetarian?
You can replace chicken with chickpeas or additional black-eyed peas for a vegetarian version that maintains protein and texture.
- → How should the salad be dressed for optimal flavor?
A tangy dressing made with olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper brings a balanced sweet and savory profile.
- → Can I prepare this salad ahead of time?
The components can be prepped in advance, but it’s best to toss the salad and dressing just before serving to keep the greens fresh and crisp.
- → Are there any suggested garnishes to enhance the dish?
Toasted pecans or walnuts add a crunchy texture, and crumbled feta cheese can provide a creamy contrast if dairy is not restricted.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh flavors and subtle sweetness beautifully for an enjoyable pairing.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are gluten-free, making this salad suitable for those avoiding gluten.