Pin It Last New Year's Eve, I stood in my kitchen with a pile of black-eyed peas and a roasted chicken, determined to make something that felt celebratory without the usual heavy dishes. I remembered my grandmother saying the peas bring luck, so I started tossing them with crisp apple chunks and suddenly the whole thing came alive. The sweetness against the earthy peas, the crunch of celery—it felt like the kind of dish that could reset everything. I served it to friends who were skeptical about a salad for New Year's, but every bowl was scraped clean. Now it's the dish I make when I want to feel hopeful and light at the same time.
The first time I brought this to a potluck, someone asked if it was a Southern thing or a health-food thing, and I realized it was neither—it was just mine. I'd made it on a whim, using up leftover chicken and apples that were starting to soften, and the black-eyed peas were a nod to my mom's New Year's ritual. Watching people go back for seconds made me realize how rare it is to find a dish that feels nourishing and indulgent at once. It became my go-to whenever I wanted to feed people something that tasted like care without trying too hard.
Ingredients
- Cooked chicken breast: Use rotisserie chicken to save time, or poach your own and shred it while it is still warm so it soaks up the dressing.
- Black-eyed peas: If using canned, rinse them well to remove the tinny taste, fresh-cooked peas have a creamier bite but canned work perfectly.
- Apples: Fuji or Honeycrisp stay crisp and sweet, toss them with a little lemon juice if prepping ahead to prevent browning.
- Celery: Slice it thin so it adds crunch without overpowering, the freshness cuts through the richness of the chicken.
- Red onion: Soak the slices in cold water for five minutes to mellow the sharpness, then drain and pat dry.
- Mixed salad greens: Arugula adds peppery bite, spinach keeps it mild, baby kale brings earthiness, use whatever feels right.
- Fresh parsley: Chop it just before adding so it stays bright and fragrant, dried parsley will not give the same lift.
- Olive oil: A fruity olive oil makes the dressing sing, but any good quality oil works fine.
- Apple cider vinegar: The tanginess echoes the apples and balances the honey, do not skip this.
- Dijon mustard: It emulsifies the dressing and adds a subtle kick, yellow mustard is too mild here.
- Honey: Just enough sweetness to round out the vinegar, maple syrup works if you prefer.
- Toasted pecans or walnuts: Toast them in a dry skillet until fragrant, they add richness and a smoky note.
- Feta cheese: Crumbled feta brings salty creaminess, but leave it off for dairy-free and the salad still shines.
Instructions
- Make the dressing:
- Whisk the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper in a small bowl until it thickens and comes together. Taste it on a piece of lettuce to check the balance.
- Combine the base:
- In a large bowl, toss the chicken, black-eyed peas, apples, celery, red onion, and parsley together gently. You want everything distributed but not bruised.
- Add the greens:
- Fold in the salad greens carefully so they do not wilt under the weight of the other ingredients. Keep it light and airy.
- Dress and toss:
- Drizzle the dressing over everything and toss with your hands or tongs until every leaf and chunk glistens. Do not drown it, you can always add more.
- Garnish and serve:
- Sprinkle the toasted nuts and feta on top just before serving so they stay crunchy and fresh. Serve immediately while the greens are still crisp.
Pin It One January afternoon, I made this for my sister who was going through a rough patch, and she said it tasted like starting over. We sat on the porch eating it straight from the bowl, and she kept saying how good it felt to eat something that was not trying to comfort her with heaviness. That is when I realized this salad is not just about luck, it is about lightness and possibility, the kind you need when you are trying to move forward.
Make It Your Own
Swap the chicken for chickpeas or white beans if you want to keep it plant-based, they hold the dressing just as well. I have added shredded Brussels sprouts when I had them on hand, and the bitterness played beautifully with the sweet apples. Pomegranate seeds are a gorgeous addition if you are serving this for a crowd, they pop in your mouth and add a jewel-like quality. You can also char the chicken in a hot skillet before dicing it for a smoky depth that changes the whole vibe.
Storing and Serving
If you are prepping ahead, keep the dressing, greens, and chopped ingredients in separate containers until you are ready to assemble. The chicken and black-eyed peas can sit together in the fridge for up to two days, and the apples hold up better than you would think if you toss them with a little lemon. When you are ready, just dump everything into a bowl, dress it, and toss. Leftovers lose their crunch, so this is best eaten fresh, but I have been known to eat the wilted version straight from the fridge at midnight and still enjoy it.
Pairing and Occasions
This salad works as a New Year's Day meal, a light lunch after a heavy holiday season, or a picnic dish that travels well if you dress it on-site. I have served it alongside cornbread and collard greens for a full Southern-inspired spread, and it has also been the star of a simple weeknight dinner with nothing but a glass of cold white wine. The crisp Sauvignon Blanc suggestion is spot on, the acidity cuts through the honey and complements the apples without competing.
- Serve it in a big wooden bowl for a rustic, family-style feel.
- Double the recipe if you are feeding a crowd, it scales up easily and everyone goes back for more.
- Keep a small jar of extra dressing on the side for people who like their salads heavily dressed.
Pin It Every time I make this, I think about how food can carry meaning without being fussy or complicated. This salad tastes like hope, crunch, and a little bit of luck all tossed together, and that is exactly what a new year should feel like.
Your Questions Answered
- → Can I make this salad vegetarian?
Yes, replacing the chicken with chickpeas or extra black-eyed peas creates a satisfying vegetarian variation without losing protein content.
- → What apples work best for this salad?
Firm and slightly tart varieties like Fuji or Honeycrisp provide crispness and balance the dressing's sweetness.
- → How can I prepare the dressing ahead?
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in advance and refrigerate. Bring to room temperature before tossing.
- → Are toasted nuts necessary?
Nuts add a pleasant crunch and depth of flavor, but you can omit them or substitute seeds for nut-free options.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or similarly light white wine complements the fresh and tangy flavors beautifully.
- → How to keep the salad fresh if prepping ahead?
Store components separately—greens, protein, and dressing—and combine just before serving to maintain texture and flavor.