Chicken Apple New Years Luck (Print View)

Tender chicken, crisp apples, and black-eyed peas tossed in tangy honey-mustard dressing with fresh greens.

# What You'll Need:

→ Protein & Legumes

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 1/2 cups cooked black-eyed peas, drained and rinsed

→ Produce

03 - 2 medium apples (Fuji or Honeycrisp), cored and diced
04 - 1 cup celery, finely sliced
05 - 1/2 cup red onion, thinly sliced
06 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tablespoons olive oil
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon honey
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional Garnishes

14 - 1/4 cup toasted pecans or walnuts, roughly chopped
15 - 2 tablespoons crumbled feta cheese (omit for dairy-free)

# How To Make It:

01 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified. Set aside.
02 - In a large salad bowl, mix cooked chicken, black-eyed peas, diced apples, celery, red onion, and parsley.
03 - Add mixed salad greens and gently toss to combine.
04 - Drizzle the dressing over the salad and toss until ingredients are evenly coated.
05 - Sprinkle with toasted nuts and feta cheese if desired. Serve immediately.

# Expert Insights:

01 -
  • It feels like a fresh start on a plate, light but satisfying enough to count as a real meal.
  • The crunch of apples against creamy black-eyed peas is unexpectedly perfect, and the honey-mustard dressing ties it all together without being heavy.
  • You can make it in less time than it takes to watch a bowl game, and it actually tastes better than anything you'd get at a restaurant.
02 -
  • Don't dress the salad until you're ready to eat it, the greens will wilt and the apples will start to brown if it sits too long.
  • If your dressing looks separated or oily, add a tiny splash of water and whisk again, it'll come back together.
  • Cold chicken straight from the fridge works fine, but if you have time, let it sit out for ten minutes so it doesn't chill the whole salad.
03 -
  • Toast your nuts in a dry skillet over medium heat for three minutes, shaking the pan often, until they smell nutty and turn golden.
  • If you want the salad to feel more substantial, toss in a handful of cooked quinoa or farro.
  • For the best flavor, use a mix of sweet and tart apples, the contrast makes every bite more interesting.
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