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Copycat Chick-Fil-A kale salad served in a white salad bowl, garnished with almonds, top view.
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5 from 11 votes

Chick-Fil-A Kale Salad (Copycat Recipe!)

This copycat Chick-Fil-A kale salad recipe will quickly become one of your new favorite salads! It is made with a blend of kale and cabbage, and tossed in a homemade apple dijon vinaigrette for the perfect combination of tangy and sweet. If you are looking for healthy options for lunch or dinner, give this simple recipe a try! 
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, vegetarian
Diet: Gluten Free, Low Calorie, Vegetarian
Servings: 6 servings
Calories: 288kcal
Author: Anjali Shah

Ingredients

For The Salad
Base

  • 1 bunch curly kale
  • oz shredded green cabbage
  • ½ cup roasted almonds roughly chopped

For The Dressing

Instructions

  • Prepare the dressing by adding all ingredients into a glass jar, screw the lid on tightly and shake vigorously to combine. Alternatively, you can whisk all ingredients in a bowl.
  • Set dressing aside and prepare the salad by washing and removing the kale leaves from the stems.
  • Roughly chop the kale and place in a mixing bowl.
  • Next, add the shredded cabbage.
  • Drizzle ½ of the salad dressing over top.
  • Using clean hands, massage to soften the kale.
  • Cover and refrigerate for 30 minutes - 1 hour.
  • When ready to serve add the roasted almonds, reserving some to sprinkle on top, and toss to combine. Add more dressing if desired.
  • Serve immediately.

Notes

  • Thoroughly wash the kale to remove any bugs and dirt.
  • Massage the kale for at least 5 minutes to soften the leaves, making it easier and more enjoyable to eat.
  • Finely shred the cabbage.
  • Resting the salad in the fridge helps to infuse the flavors as well as soften the kale and cabbage.
  • Salad can be prepared ahead of time and kept covered in the fridge, without the addition of the dressing, for up to 2 days.
  • Salad dressing can be prepared ahead of time and stored in a sealed container in the fridge for up to 4 days. Be sure to remove it from the fridge and stand at room temperature for 2 hours before using.
  • Leftover salad can be stored in an airtight container in the fridge for up 24 hours after adding dressing. After this time the salad will become quite limp.

Nutrition

Calories: 288kcal | Carbohydrates: 14g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Sodium: 253mg | Potassium: 388mg | Fiber: 5g | Sugar: 8g