Chick-fil-A Kale Salad (Copycat)

Here is a copycat recipe of the yummy Chick-fil-A Kale Crunch side salad. This simple recipe is healthy and delicious, and can be served with almost any main dish. Try it today!

When out and about, grabbing a salad at fast food restaurants is a decent option. But, did you know you can easily make your favorites at home using all fresh ingredients? That’s why I made this Copycat Chick-fil A salad for you.

It’s so easy to make your own salad dressings and mix up your own salad whenever you have a taste for it. Plus, you’ll have more control over the quality of the ingredients and you’ll save money too. Eating at restaurants has gotten so expensive anymore!

Why You Need This Recipe

• This superfood salad offers lots of great texture contrasts between the lettuce, green cabbage, almonds, and dressing.
• This kale salad recipe is very versatile! Want to make it a whole meal? Add slices of grilled chicken breasts or tofu.
• Because kale is so sturdy, you will be able to enjoy leftovers for a couple days.

Key Ingredients

Kale is high in fiber and offers lots of great nutrients. Use curly kale for the best option.

You may also like this Creamed Kale and Spinach.

Cabbage adds even more crunch! You can use green cabbage, napa cabbage, or red cabbage.

Olive oil is a healthy fat that helps break down the kale. I like using extra virgin olive oil.

Apple Cider Vinegar (ACV) offers up a health boost when mixed into the dressing.

Maple syrup and mustard combine to make a flavorful dressing with healthy ingredients.

Almonds add the perfect finishing crunchy touch to your salad.

Salt and black pepper help add even more flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Combine shredded cabbage and kale in a large mixing bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a small bowl or mason jar, combine all dressing ingredients and whisk or shake well to combine.

Step Three

Pour the maple vinaigrette dressing over the salad and toss. Add almonds and serve immediately. Serve it out of a large bowl or divide it among smaller bowls or plates.

I hope your family agrees that they love this superfood side salad. It’s a great option to serve with almost any main dish recipe.

Recipe Tips & Substitutions

• You can cut down the prep time for this salad by buying a bag of shredded kale and measuring out 6 cups. 
• You can use a food processor fitted with the shredding disk to shred the kale and cabbage. Or, you can use a large chef’s knife to cut the kale and cabbage into thin shreds. I make a similar salad in the food processor for my Ray Peat Carrot Salad recipe.
• Store any leftover salad in an airtight container in the refrigerator for up to 4 days. 

Recipe FAQs

More Healthy Copycat Recipes You Might Like

• Panera Chicken Noodle Soup
• Costco Quinoa Salad
• Cheesecake Factory Tomato Basil Pasta
• Whole Foods Curry Chicken Salad
• Panda Express Honey Sesame Chicken
• Whole Foods Broccoli Crunch Salad

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Chick-fil-A Kale Salad (Copycat)

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Here is a copycat recipe of the yummy Chick-fil-A Kale Crunch side salad. This simple recipe is healthy and delicious, and can be served with almost any main dish. Try it today!

• Total Time: 20 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 6 cups shredded kale (from 1 pound fresh kale or about 5 large stalks)
• 1 cup shredded green cabbage (from about 1/4 of a medium green cabbage)
• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoons ground black pepper
• 1/4 cup slivered, sliced, or chopped almonds

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Instructions

1. In a large mixing bowl, combine the shredded kale and cabbage.
2. Then, in a small jar or bowl, combine the olive oil, vinegar, maple syrup, mustard, salt, and pepper. Cover the jar and shake, or use a whisk to combine the dressing together completely. 
3. Pour the dressing over the salad, and use your hands or tongs to toss the salad and dressing together. 
4. Top the salad with the sliced almonds and serve immediately. 

Notes

1. You can cut down the prep time for this salad by buying a bag of shredded kale and measuring out 6 cups. 
2. You can use a food processor fitted with the shredding disk to shred the kale and cabbage. Or, you can use a large chef’s knife to cut the kale and cabbage into thin shreds. 
3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size:
• Calories: 140
• Sugar: 3.9 g
• Sodium: 112.7 mg
• Fat: 12.9 g
• Saturated Fat: 1.7 g
• Carbohydrates: 6.1 g
• Fiber: 1.3 g
• Protein: 1.6 g
• Cholesterol: 0 mg

Keywords: kale crunch salad, homemade salad dressing, CFA copycat kale salad

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