Chick-Fil-A Kale Salad copycat — the famous kale crunch! Kale and cabbage, crunchy roasted almonds, and a delicious apple cider and dijon mustard dressing.
Chick-Fil-A Kale Salad
I’m obsessed with the Chick-Fil-A Kale Crunch Salad! It’s fresh, crunchy, and bursting with flavor. I grab one whenever I can and love it so much that I made a copycat version to enjoy at home.
The kale and cabbage give the perfect crunch, and the almonds add a nice sweetness. The dressing? Ultra tangy and totally delicious!
It’s easy to make and nutritious. I prep the ingredients ahead and assemble the salad fresh each day. Now, I can enjoy my favorite salad anytime, right at home!
Ingredients
- Kale: Remove ribs and chop into small pieces for the perfect texture.
- Green Cabbage: Slice thinly for even crunch in every bite. If you’re in a hurry, grab angel hair coleslaw.
- Almonds: Roughly chop or pulse a few times in a food processor. Use plain dry-roasted nuts if you’re watching sugar intake.
Ingredients In Chick-Fil-A Kale Salad Dressing
- Olive Oil: Use good quality for the best flavor.
- Honey: Balances the tanginess of the vinegar.
- Dijon Mustard: Adds a slight kick and depth to the dressing.
- Apple Cider Vinegar: The key to the tangy flavor.
- Salt & Pepper: Brings out and balances all the flavors.
- Garlic Powder: Adds a subtle, savory flavor.
How To Make Chick-Fil-A Kale Salad
- Mix Dressing: Combine dressing ingredients in a mason jar, seal, and shake well.
- Prepare Salad Base: Place chopped kale and sliced cabbage in a large bowl.
- Massage Kale: Add 1 tablespoon of dressing, scrunch kale for 15 seconds, and let sit for 10 minutes.
- Add Crunch: Add chopped almonds and more dressing to taste.
- Combine: Mix well, adjust, and enjoy!
Tip: Double the dressing recipe and store it for quick salads throughout the week.
What To Serve With Chick-Fil-A Kale Salad
- Grilled Chicken: Adds protein and pairs perfectly with the salad.
- Roasted Vegetables: Try carrots, corn, or sweet potatoes.
- Quinoa: Light and fluffy, a great side dish.
- Crusty Bread: Perfect for soaking up extra dressing.
- Fruit Salad: Berries, kiwi, and grapes for a sweet side.
Chick-Fil-A Kale Salad Variation Ideas
- Add Fruit: Toss in some dried cranberries or apple slices for touch of sweetness.
- Extra Crunch: Sprinkle some sunflower seeds or pumpkin seeds for more crunch.
- Spice It Up: Add a pinch of red pepper flakes to the dressing for a bit of heat.
- Lemon Zest: Add a bit of lemon zest to the dressing for a bright flavor.
- Add Cheese: Sprinkle with feta, goat cheese, or Parmesan for extra flavor.
Storage
Storage Tips
- Kale and Cabbage: Combine and store in an airtight container in the fridge.
- Almonds: Keep in a separate airtight container at room temp.
- Dressing: Refrigerate in a sealed jar.
- Assemble Fresh: Combine Chick-Fil-A kale salad ingredients right before eating.
More Restaurant Copycats:
- Chick-Fil-A Sauce Recipe copycat (3-ingredients)
- Applebee’s Chicken Salad with crispy chicken
- Corn Salsa Chipotle copycat
- Italian Chopped Salad California Pizza Kitchen copycat
- Gideon’s Bakehouse Cookie Recipe Copycat with toffee
Chick-Fil-A Kale Salad
Chick-Fil-A Kale Salad combines kale and cabbage with crunchy roasted almonds, all tossed in a tasty apple cider and Dijon-style mustard dressing.
Equipment
- Large bowl
Ingredients
- 5 cups thinly sliced kale
- 1-1/2 cup thinly sliced green cabbage or shredded
- 1/3 cup roughly chopped honey roasted almonds see note 1
Dressing
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon-style mustard
- 1/4 cup apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
Instructions
- Combine all of the dressing ingredients in a wide-mouth mason jar. Seal and shake well to combine. If honey settles, stir and shake again.
- Cut out the thick ribs from each piece of kale then finely chop. Place the finely chopped kale and cabbage in a large salad bowl. Mix in 1 tablespoon of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 5-10 minutes.
- Add almonds and more dressing to preference. Taste, adjust, and enjoy!
Video
Recipe Notes
Note 1: I love these honey roasted almonds, but use dry-roasted almonds instead if you're watching sugar intake.
Storage: This salad is best when assembled daily. Store the kale and cabbage, almonds, and dressing in separate containers in the fridge and assemble before eating each day.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 15.2g | Protein: 3.8g | Fat: 13.2g | Sodium: 227.5mg | Fiber: 3.1g | Sugar: 10.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s employee I have made this salad and let’s just say I am only ever making them at home now!!