Update your settings

Ingredients For the Salad: 1 ½ cups cooked black-eyed peas (or 1 can, drained and rinsed) 1 ½ cups cooked chicken breast, shredded or cubed (rotisserie works well) 1 cup cherry tomatoes, halved ½ cup diced cucumber ½ cup chopped red bell pepper ¼ cup diced red onion ¼ cup chopped celery (optional for crunch) 2 tablespoons fresh parsley or cilantro, chopped For the Dressing: 3 tablespoons olive oil 2 tablespoons apple cider vinegar (or red wine vinegar) 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey or agave (optional for balance) ½ teaspoon garlic powder ½ teaspoon salt, or to taste ¼ teaspoon black pepper ¼ teaspoon smoked paprika (optional, for a southern twist) Instructions Step 1: Prepare the Chicken If you don't have cooked chicken, poach or grill 2 boneless, skinless chicken breasts. Let them cool slightly, then shred or dice into bite-sized pieces. Step 2: Make the Dressing In a small bowl or mason jar, combine olive oil, vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt, pepper, and smoked paprika. Whisk well or shake until emulsified. Taste and adjust seasoning if needed. Step 3: Assemble the Salad In a large mixing bowl, add black-eyed peas, chicken, tomatoes, cucumber, bell pepper, red onion, celery, and parsley. Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated. Step 4: Chill & Serve For best flavor, refrigerate for at least 30 minutes before serving to allow the ingredients to marinate. Serve cold or at room temperature. 🥄 Serving Suggestions Serve over a bed of fresh spinach or arugula for added greens. Enjoy with whole-grain crackers, cornbread, or in a lettuce wrap. Add avocado slices on top for healthy fats.