Save I threw this salad together on New Year's Day after realizing I had a handful of black-eyed peas left from the night before and some roasted chicken I needed to use up. My grandmother always insisted on black-eyed peas for luck, but I wanted something lighter than the usual Southern spread. The apples were sitting on the counter, and something clicked. It turned out to be one of those happy accidents that actually tasted like intention.
The first time I served this to friends, someone said it tasted like hope, which made us all laugh, but I understood what she meant. Theres something about the crunch of fresh apple mixed with something as humble as black-eyed peas that feels both grounding and bright. We ended up eating it straight from the bowl with forks, standing around the kitchen island, talking about what we wanted from the year ahead.
Ingredients
- Cooked chicken breast: I usually use leftover rotisserie chicken or whatever I have on hand, shredded or diced into bite-sized pieces so every forkful has a little protein.
- Black-eyed peas: The star of New Years luck. Canned works great if you rinse them well, but if you cook them fresh, save a little of that pot liquor to add depth to soups later.
- Apples: Fuji or Honeycrisp bring the right balance of sweet and crisp. I leave the skins on for color and texture.
- Celery: Adds that clean, snappy crunch. Slice it thin so it doesnt overpower the other flavors.
- Red onion: A little sharpness goes a long way. If its too strong, soak the slices in cold water for five minutes.
- Mixed salad greens: Arugula, spinach, or baby kale all work. I like a mix that has some peppery bite to stand up to the dressing.
- Fresh parsley: Brightens everything and adds a hint of earthiness that ties the whole bowl together.
- Olive oil, apple cider vinegar, Dijon mustard, honey: The backbone of the dressing. Whisk it hard until it thickens slightly and clings to the greens.
- Toasted pecans or walnuts: Optional, but they add a nutty richness that makes the salad feel more complete.
- Crumbled feta: I skip it when I want to keep things dairy-free, but when I add it, it brings a creamy, salty contrast.
Instructions
- Make the dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until it emulsifies into a smooth, glossy blend. Taste it and adjust the honey or vinegar depending on how sweet or tangy you want it.
- Combine the base ingredients:
- In a large salad bowl, toss together the cooked chicken, black-eyed peas, diced apples, celery, red onion, and parsley. This is where the textures start to come alive.
- Add the greens:
- Pile in the mixed salad greens and toss everything gently with your hands or tongs so the greens dont bruise but still get coated evenly.
- Dress and finish:
- Drizzle the dressing over the top and toss again until every leaf and piece is lightly coated. Sprinkle with toasted nuts and feta if youre using them, then serve right away while everything is still crisp.
Save My friend who doesnt usually like salads went back for seconds and admitted shed been wrong about salads all along. I think it was the apples that won her over. Theres something about fruit in a savory dish that changes peoples minds, like it gives them permission to enjoy vegetables without feeling virtuous.
Make It Your Own
If you want to skip the chicken, chickpeas or extra black-eyed peas work beautifully and keep it vegetarian. Ive also added pomegranate seeds when I have them, and the little bursts of sweetness are like tiny fireworks in your mouth. You can prep all the components ahead and store them separately, then toss everything together just before serving so it stays fresh and crunchy.
Serving Suggestions
This salad holds its own as a main dish, but it also works as a side next to grilled fish or roasted pork. I once brought it to a potluck and it disappeared before the mac and cheese, which felt like a small victory. A crisp Sauvignon Blanc is perfect alongside, or if youre keeping it simple, sparkling water with a squeeze of lemon does the job.
Storage and Leftovers
Leftovers are tricky because the greens wilt and the apples oxidize, but if you store the dressed salad separately from the greens, you can stretch it to the next day. I sometimes pack the chicken, peas, apples, and celery in one container, the greens in another, and the dressing in a small jar, then assemble individual bowls as I need them.
- Store undressed salad components in the fridge for up to two days.
- Keep the dressing in a sealed jar and shake it before using.
- Add fresh greens and apples if youre reviving day-old leftovers.
Save This salad has become my go-to whenever I want something that feels both nourishing and celebratory without a lot of fuss. I hope it brings you a little luck, and maybe a few good conversations around the table.
Recipe Q&A
- → What types of apples work best in this salad?
Firm, crisp apples like Fuji or Honeycrisp provide the ideal balance of sweetness and crunch without becoming mushy.
- → Can I substitute the chicken for a vegetarian option?
Yes, chickpeas or extra black-eyed peas can replace chicken to maintain protein and texture.
- → How should the dressing be prepared for optimal flavor?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified to create a cohesive tangy dressing.
- → Are there suggested garnishes to enhance texture?
Toasted pecans or walnuts add a crunchy texture, and crumbled feta cheese provides a creamy, salty contrast.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc complements the fresh, tangy flavors of the salad beautifully.