Save Last New Year's Day, I woke up craving something bright and filling instead of the usual heavy leftovers. I tossed together whatever looked promising in the fridge—leftover roast chicken, a can of black-eyed peas my neighbor swore would bring luck, and two apples that were about to turn. The salad came together so fast I almost didn't believe how good it tasted. Now it's the dish I make every January first, and honestly, I think it works.
I brought this to a potluck brunch once, right after midnight on New Year's, and people kept asking if I'd ordered it from somewhere. One friend scraped the bowl clean and texted me the next day asking for the recipe. It's become the dish I'm known for in January, which is funny because I invented it by accident.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from turning on the stove, just shred it with your fingers while it's still a little warm.
- Black-eyed peas: These little legumes are creamy without being mushy, and they soak up the dressing like tiny flavor sponges.
- Apples: Fuji or Honeycrisp stay crisp and add a sweet snap that balances the tangy dressing, but any firm apple will do.
- Celery: Slice it thin so it doesn't overpower the salad, just adds a clean, fresh crunch.
- Red onion: A little bite goes a long way, and the purple rings make the whole bowl look alive.
- Mixed salad greens: Arugula adds peppery contrast, spinach makes it silky, and baby kale brings a bit of earthy backbone.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste like someone put thought into it.
- Olive oil: Use something you'd drizzle on bread, it's the base of the dressing and you'll taste it.
- Apple cider vinegar: Adds tang without the sharpness of white vinegar, and it echoes the apples in a subtle way.
- Dijon mustard: This is what makes the dressing cling to every ingredient instead of pooling at the bottom.
- Honey: Just enough to round out the vinegar and mustard, not enough to make it sweet.
- Toasted pecans or walnuts: Optional, but the toasty, buttery crunch makes it feel special.
- Feta cheese: A few crumbles add salty creaminess, but the salad stands strong without it if you're keeping it dairy-free.
Instructions
- Whisk the dressing:
- In a small bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk hard until it turns glossy and thick, that's when you know it's emulsified.
- Combine the hearty ingredients:
- In a large salad bowl, toss together the chicken, black-eyed peas, diced apples, celery, red onion, and parsley. The colors alone will make you hungry.
- Add the greens:
- Pile in the mixed salad greens and toss everything gently with your hands or tongs. You want the greens mixed in, not bruised.
- Dress and toss:
- Drizzle the dressing over the top and toss again until every leaf and bean is lightly coated. Taste a bite and adjust salt if needed.
- Garnish and serve:
- Sprinkle with toasted nuts and feta if using, then serve right away while the apples are still crisp and the greens are perky.
Save The first time I served this, my mom took one bite and said it reminded her of something her grandmother used to make, even though I'm pretty sure her grandmother never put apples in a salad. That's when I realized food doesn't have to be traditional to feel like tradition.
Make It Your Own
Swap the chicken for chickpeas or white beans if you want to keep it vegetarian, or try smoked turkey for a deeper flavor. I've added pomegranate seeds when they're in season, and the juicy little bursts make it feel like a celebration. If you like heat, a pinch of red pepper flakes in the dressing wakes the whole thing up.
Storing and Prepping Ahead
You can prep all the ingredients separately and store them in containers in the fridge for up to two days. Keep the dressing in a jar, shake it up before serving, and assemble everything right before you eat. The greens will stay crisp, and the apples won't oxidize if you toss them with a squeeze of lemon juice.
Pairing and Serving Ideas
This salad stands alone as a lunch or light dinner, but it also works as a side next to cornbread or roasted sweet potatoes. A chilled glass of Sauvignon Blanc cuts through the richness of the dressing, or if you're not drinking, sparkling water with a lemon wedge does the trick.
- Serve it in a wide, shallow bowl so everyone can see the colors.
- Double the recipe if you're feeding a crowd, it disappears fast.
- Leftovers can be eaten the next day, just expect the greens to be softer and the apples less crisp.
Save Every time I make this salad, I'm reminded that the best recipes don't need to be complicated or fancy. Sometimes luck is just fresh ingredients, a good dressing, and the willingness to try something new.
Recipe FAQs
- → Can I substitute chicken for a vegetarian option?
Yes, chickpeas or extra black-eyed peas work well as a plant-based protein alternative, maintaining texture and flavor.
- → What type of apples work best?
Fuji or Honeycrisp apples provide the perfect balance of sweetness and crispness for this salad.
- → Is this salad suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free making it suitable for gluten-sensitive individuals.
- → How can I store leftovers for best freshness?
Store components separately and assemble just before serving to keep the greens crisp and flavors vibrant.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh flavors and tangy dressing beautifully.
- → Can I prepare the dressing in advance?
Yes, the honey-mustard dressing can be whisked and refrigerated ahead of time for convenience.