Save I threw this salad together on New Year's Day after waking up too late to make the black-eyed peas my grandmother always insisted on. I had leftover rotisserie chicken, a bag of greens going soft, and a can of peas in the pantry. What started as a lazy compromise turned into something I now make every January, not out of obligation, but because it actually tastes good and feels light after days of heavy food.
The first time I served this to friends, they kept asking if I added raisins because the apples caramelized slightly when tossed with the warm chicken. I hadn't, but the sweetness landed in the same place. One friend, skeptical of black-eyed peas, ate two bowls and admitted she'd been wrong about them. That's the moment I knew this salad worked beyond superstition.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your friend here, saves time and adds a bit of seasoning already baked in.
- Black-eyed peas: Canned works perfectly, just rinse them well to get rid of the tinny taste.
- Apples: Fuji or Honeycrisp hold their crunch and don't brown as fast, plus they're sweet without being cloying.
- Celery: Slice it thin so it doesn't overpower the bite, it's there for texture more than flavor.
- Red onion: A quick soak in cold water for five minutes mellows the sharpness if raw onion isn't your thing.
- Mixed salad greens: Arugula adds a peppery kick, spinach keeps it mild, baby kale brings earthiness.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste less one-note.
- Olive oil: Use something decent but not your fancy finishing oil, it's going into a dressing.
- Apple cider vinegar: This ties the apples and the dressing together in a way white vinegar just doesn't.
- Dijon mustard: The grainy kind works too if that's what you have, it just adds a little more texture.
- Honey: A little goes a long way, you want a hint of sweetness not a glaze.
- Toasted pecans or walnuts: Toast them yourself for five minutes in a dry pan, the smell alone is worth it.
- Feta cheese: Optional but the salty creaminess is a nice contrast to the apples and greens.
Instructions
- Make the dressing:
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until it thickens slightly and no longer separates. Taste it with a piece of lettuce, adjust salt or honey if needed.
- Combine the base:
- In a large salad bowl, toss the cooked chicken, black-eyed peas, diced apples, celery, red onion, and parsley together. The ingredients should be evenly distributed, not clumped in sections.
- Add the greens:
- Layer the mixed salad greens on top and toss gently so the greens don't bruise or wilt too fast. You want everything loosely coated, not drenched.
- Dress and finish:
- Drizzle the dressing over the salad and toss again with your hands or tongs until every leaf and chunk has a light sheen. Sprinkle with toasted nuts and feta if using, then serve right away.
Save I made this salad on a humid January afternoon when my kitchen smelled like garlic and the windows were fogged. My neighbor stopped by, ate a bowl standing at the counter, and said it reminded her of her mother's Waldorf salad but less sweet and more filling. She took the recipe home on a napkin, and I still see her making it every winter when her garden greens come back.
How to Prep Ahead Without Losing Freshness
Dice the chicken, apples, celery, and onion in the morning and store them separately in airtight containers in the fridge. Make the dressing and keep it in a jar, shaking it again before you pour. Assemble everything right before serving so the greens stay crisp and the apples don't oxidize into brown mush. I've tried assembling it early and it always tastes dull and wet by the time people sit down.
Variations That Actually Work
Swap the chicken for chickpeas or extra black-eyed peas if you want it vegetarian, the protein still holds up. Pomegranate seeds add a jewel-like sweetness and pop that feels festive without extra work. I've also used shredded turkey after Thanksgiving and it tastes just as good, maybe better because the seasoning is already there. Avoid adding dried fruit, it competes with the apples and makes everything too sweet.
Serving Suggestions and Pairings
This salad works as a main dish for lunch or a light dinner, but it also holds its own on a buffet table next to heavier sides. A crisp Sauvignon Blanc cuts through the honey-mustard dressing and complements the apples without overpowering the greens. If you're serving it for a crowd, double the dressing and keep extra on the side for people who like their salads wetter.
- Serve it with warm cornbread or a slice of sourdough to soak up the dressing.
- Pair it with a simple soup like butternut squash or tomato bisque for a full meal.
- Add a handful of shredded cabbage for extra crunch if you're stretching it to feed more people.
Save This salad doesn't need luck to taste good, but it doesn't hurt to start the year with something fresh and filling. Make it once and you'll stop thinking of black-eyed peas as a chore.
Recipe FAQs
- → Can I substitute chicken with a vegetarian option?
Yes, chickpeas or additional black-eyed peas work well as protein-rich vegetarian alternatives.
- → What types of apples are best for this salad?
Fuji and Honeycrisp apples offer a crisp texture and balanced sweetness ideal for this salad.
- → How should the dressing be prepared?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified before tossing with ingredients.
- → Can I prepare this salad in advance?
Prepare components ahead but toss and dress just before serving to maintain freshness and texture.
- → What nuts pair well as garnishes?
Toasted pecans or walnuts add a crunchy texture and complement the salad's flavors nicely.
- → Is feta cheese required for this salad?
Feta cheese is optional and can be omitted for dairy-free preferences without compromising flavor.