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.
Servings: 4 servings
Cost: $8.24
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!
Video
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