Bright salad blending chicken, apples, black-eyed peas, and mixed greens with a honey-mustard dressing.
# Ingredients:
→ 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 apples (Fuji or Honeycrisp), 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 tbsp olive oil
09 - 2 tbsp apple cider vinegar
10 - 1 tbsp Dijon mustard
11 - 1 tbsp honey
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Optional Garnishes
14 - 1/4 cup toasted pecans or walnuts, roughly chopped
15 - 2 tbsp crumbled feta cheese (optional)
# Instructions:
01 - Whisk together 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 until evenly distributed.
03 - Add mixed salad greens to the bowl and toss gently to incorporate.
04 - Drizzle the prepared dressing over the salad and toss lightly until all ingredients are coated.
05 - Top with toasted pecans or walnuts and crumbled feta cheese if desired. Serve immediately.
