Tender chicken, crisp apples, and black-eyed peas tossed in a honey-mustard dressing for fresh flavor.
# 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 Fuji or Honeycrisp apples, 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, 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)
# Directions:
01 - Whisk 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 - Incorporate mixed salad greens and gently toss to combine evenly.
04 - Drizzle the prepared dressing over the salad and toss again until uniformly coated.
05 - Sprinkle toasted pecans or walnuts and crumbled feta cheese if using. Serve immediately.
