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 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.
Video
Equipment
Ingredients
- 5 cups thinly sliced kale
- 1-1/2 cups 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 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!
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.
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.
Your recipes are very good. Thank you.
Yay! So thrilled to hear this! Thanks Lynda!
As Chelsea’s employee I have made this salad and let’s just say I am only ever making them at home now!!