You don’t need a drive-thru to get your hands on this fresh, crunchy Chick-fil-A-style kale salad — just a few everyday ingredients and 20 minutes in your kitchen. This version keeps the same bright, tangy flavor the restaurant is known for, but it’s even better because you control the sweetness, texture, and freshness.
This isn’t a salad that needs babying or elaborate steps. It’s meant to be tossed generously and eaten right away — hearty enough to stand as a meal, light enough for a side.
Ingredients You’ll Need
Variations Worth Trying
This kale salad transitions easily from side dish to main course:
- Add protein: Grilled chicken or salmon
- Add texture: Swap almonds for walnuts or sunflower kernels
- Add contrast: A handful of chopped apples, dried cranberries, or a sprinkle of feta adds a sweet-salty twist.
The One-Bowl Salad Trick
Everything — from whisking the vinaigrette to tossing the greens — can happen in one large bowl. Whisk the dressing first, pile your kale and cabbage right on top, then toss. The residual dressing that clings to the bowl ensures every leaf gets coated evenly.
If you have time, let the dressed salad rest for 15 minutes before serving. It gives the vinaigrette time to “marinate” the greens — a subtle step that makes all the difference if you’re serving it as a main salad.
Storage Instructions
Kale holds up far longer than lettuce, so this salad keeps beautifully for up to three days. If you’re meal-prepping, store the dressing separately and toss just before eating to maintain that signature crunch.
More Chick Fil A Copycat Recipes
Chick-Fil-A Kale Salad
Ingredients
Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 3 tablespoons olive oil, extra virgin
- 3 tablespoons honey
- 1 tablespoon honey Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
Kale Salad
- 6 cups chopped curly kale greens, washed and dried
- 2 cups thinly sliced green cabbage
- ⅓ cup toasted and sliced unsalted almonds
Instructions
Make the Apple Cider Vinaigrette
- In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, honey Dijon mustard, maple syrup, fresh lemon zest, freshly squeezed lemon juice, kosher salt, fresh cracked black pepper and crushed red pepper flakes. Set it aside.
Assemble the Kale Salad
- In a large bowl, add the chopped kale and thinly sliced green cabbage. Use tongs to toss the salad.
- Sprinkle the toasted and sliced unsalted almond over the salad.
- Drizzle the salad dressing over the salad. Use tongs to toss the salad until completely coated with the dressing. Serve immediately.
Notes
- Be sure to zest the lemon before squeezing it. Zesting a lemon after squeezing is very difficult.
- Store-bought Zesty Apple Vinaigrette can be substituted for the homemade vinaigrette.
- Optional toppings include crumbled feta cheese, chopped apples, chopped walnuts, sunflower kernels or crumbled bacon.
- You can add all of the vinaigrette ingredients to a half pint mason jar, secure the lid tightly, and shake well to combine.
Nutrition
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