Save Last New Years Day, my kitchen was a mess of confetti and sleepy guests when I threw together this salad from leftovers and tradition. My grandmother always said black-eyed peas brought luck, but I never knew what to do with them beyond the usual hoppin' john. The apples were sitting on the counter, the chicken was cold in the fridge, and somehow it all came together into something that felt both celebratory and comforting. Everyone went back for seconds, still in their pajamas, and I realized I'd stumbled onto something worth repeating. It became my accidental New Years ritual.
I made this for a potluck brunch once, half-asleep and running late, and it was gone before the mimosas ran out. A friend with a picky toddler told me her daughter ate three bowls, apples and all, which felt like a small miracle. The colors alone made people curious, the reds and greens and golden chicken all jumbled together like edible confetti. Someone asked if it was a family recipe, and I lied and said yes because by then it felt like one. That day it stopped being just a salad and became the thing people asked me to bring.
Ingredients
- Cooked chicken breast, diced or shredded: I use rotisserie chicken when I'm rushed, or poach my own if I want it extra tender and can control the seasoning.
- Black-eyed peas: The canned ones work beautifully if you rinse them well, but fresh-cooked have a creamier bite that's worth the extra time on a lazy morning.
- Apples (Fuji or Honeycrisp): Pick something crisp and slightly sweet so it holds its shape and doesn't turn to mush under the dressing.
- Celery, finely sliced: This adds the crunch that keeps the salad from feeling too soft, and the freshness cuts through the richness of the chicken.
- Red onion, thinly sliced: I soak mine in cold water for five minutes to mellow the bite, especially if I'm serving this to people who claim they don't like raw onion.
- Mixed salad greens: Arugula gives it a peppery edge, spinach makes it heartier, baby kale adds texture—use what you love or what's wilting in your crisper.
- Fresh parsley, chopped: It brightens everything and makes the whole bowl smell like a garden, even in the dead of winter.
- Olive oil: Use something decent but not your fancy finishing oil, it's the backbone of the dressing and you'll taste it.
- Apple cider vinegar: This ties the apples and peas together with a gentle tang that doesn't overpower.
- Dijon mustard: It emulsifies the dressing and adds a subtle warmth that sneaks up on you.
- Honey: Just enough to balance the vinegar and make the dressing cling to the greens without tasting sweet.
- Toasted pecans or walnuts (optional): I toast mine until they smell like butter and add them at the last second for crunch that doesn't go soggy.
- Feta cheese (optional): Crumbled feta adds a salty creaminess, but I skip it when I want to keep things dairy-free and nobody complains.
Instructions
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until it looks smooth and glossy. Taste it on a piece of apple or celery and adjust if it needs more sweetness or tang.
- Combine the hearty ingredients:
- In a large salad bowl, toss together the chicken, black-eyed peas, diced apples, celery, red onion, and parsley until everything is evenly distributed. This is your base, and it should look colorful and inviting even before the greens go in.
- Add the greens:
- Pile the mixed salad greens on top and toss gently with your hands or tongs, letting the lighter greens mingle with the heavier ingredients. Be gentle so the apples don't bruise and the greens don't wilt before you're ready.
- Dress and toss:
- Drizzle the dressing over everything and toss again until every leaf and piece of chicken glistens a little. You want just enough dressing to coat, not drown, so start with most of it and add the rest if needed.
- Garnish and serve:
- Sprinkle the toasted nuts and feta cheese over the top if you're using them, then serve immediately while everything is still crisp and cold. This is best eaten right away, but if you need to wait, keep the dressing separate until the last minute.
Save One New Years afternoon, my neighbor brought over her elderly father who didn't speak much English, and he ate two bowls of this salad without saying a word. When he finally stood to leave, he squeezed my hand and said something in Portuguese that my neighbor translated as, This tastes like hope. I think about that every time I make it now, how food can say things we don't have words for, how a bowl of chicken and apples and lucky peas can feel like a promise that the year ahead might be good.
Make-Ahead Tips
You can cook the chicken and black-eyed peas a day ahead, then store them in the fridge so assembly is quick when people are hungry. I prep the vegetables and dressing separately, then toss everything together just before serving so nothing gets soggy or sad. If you're bringing this somewhere, pack the greens and dressing separately and combine them when you arrive, it keeps everything crisp and makes you look like you know what you're doing.
Variations and Substitutions
I've made this with leftover turkey after Thanksgiving, with chickpeas instead of black-eyed peas when I forgot to buy them, and once with pears instead of apples when that's all I had. A friend who doesn't eat meat doubles the peas and adds roasted sweet potato, and it's just as satisfying and hearty. You can swap the honey for maple syrup if that's what's in your pantry, or use white wine vinegar if you're out of apple cider, the spirit of the salad stays the same even when the details shift.
Serving Suggestions
This works as a light main dish for lunch or a substantial side at dinner, especially alongside cornbread or a warm soup. I've served it on a big platter for a crowd, letting people help themselves, and it always looks abundant and welcoming. It pairs beautifully with a crisp white wine or sparkling water with lemon, something bright that matches the freshness of the apples and greens.
- Serve it in individual bowls for a sit-down brunch, topped with extra nuts and a wedge of lemon on the side.
- Pack it in jars for a portable lunch, layering the dressing on the bottom so everything stays crisp until you shake it up.
- Pair it with grilled bread rubbed with garlic for a simple, satisfying meal that feels more special than it is.
Save Every New Years Day now, I wake up thinking about this salad, about the luck and the apples and the people who will gather around my table. It's become the kind of recipe that feels like a small ritual, a way to start the year with something fresh and hopeful and just a little bit magic.
Recipe Q&A Section
- → Can I make this salad vegetarian?
Yes, substitute the chicken with chickpeas or additional black-eyed peas to enjoy a plant-based version.
- → What types of apples work best in this dish?
Firm and crisp apples like Fuji or Honeycrisp complement the salad’s texture and add a subtle sweetness.
- → How should I prepare the dressing?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified before tossing with the salad.
- → Can I prepare this salad ahead of time?
Components can be prepped in advance, but toss everything together just before serving to maintain crispness.
- → What nuts are recommended for garnish?
Toasted pecans or walnuts provide a crunchy contrast that complements the salad’s flavors.
- → Is this dish gluten-free and dairy-free?
It is naturally gluten-free; to keep it dairy-free, omit the feta cheese garnish.