Get ready to bring the Chick-Fil-A experience home with this Copycat Chick-Fil-A Kale Crunch Salad Recipe! This easy-to-make salad is fresh, flavorful, and seriously addictive!
If Chick-fil-A is one of your favorites, like us, then you've probably fallen head over heels for Chick-fil-A's simple yet surprisingly delicious side salad.
That’s why I created this copycat version of the kale salad recipe that tastes just like the original (maybe even better!). It’s packed with curly kale, green cabbage, crunchy almonds, and a tangy-sweet apple cider vinaigrette. This is one copycat recipe you’ll come back to again and again.
Best of all, it’s fast to prepare, budget-friendly, and made with wholesome ingredients you can feel good about. This salad delivers flavor and crunch in every bite, whether you’re making it for meal-prep or as a BBQ side.
Ingredients for this Chick-fil-A Kale Crunch Salad Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Curly kale: that’s washed, de-stemmed, and chopped. Massage the kale for the best texture and flavor.
- Green cabbage: that’s shredded finely to add crispiness and contrast.
- Sliced almond slivers: bring that irresistible crunch. Toast them on the stove first for better flavor. Or try honey-roasted almonds for a touch of sweetness.
For the Apple Cider Dijon Vinaigrette:
- Extra virgin olive oil: is the smooth, healthy fat that makes the base of the dressing.
- Apple cider vinegar: is the star ingredient! It gives this vinaigrette that bold, tangy kick.
- Maple syrup or honey: is what adds the perfect hint of sweetness that balances against the acidity from the apple cider vinegar.
- Dijon mustard: is essential because of its cream and slightly spicy flavor.
- Garlic powder: adds just the right depth without overpowering the vinaigrette as a whole.
- Salt and black pepper: that’s just enough to bring all the flavors together.
How to Make a Homemade Chick-fil-A Kale Crunch Salad Recipe from Scratch
Scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Prep the Kale: Add the finely chopped curly kale leaves to a large mixing bowl to begin with. To the finely chopped kale, drizzle a teaspoon of olive oil and a small squeeze of lemon juice (this is optional). Then, massage the chopped kale for 2-3 minutes until it darkens and softens.
- Add Cabbage: Next, add the shredded cabbage to the massaged kale and mix well.
- Make the Dressing: Meanwhile, combine the vinaigrette ingredients in a small jar or bowl. Shake (if in a mason jar) or whisk the ingredients accordingly, until smooth and emulsified.
- Combine & Marinate: Once the vinaigrette is done, pour half of it over the kale and cabbage. Gently massage again to allow the flavors to soak in. Let it rest for 5–10 minutes.
- Add Crunch: Finally, top your copycat Chick-Fil-A kale crunch salad recipe with roasted sliced almonds. If you'd like to add extra vinaigrette, feel free to do so. At last, you can now serve and enjoy straightaway!
Tips and Tricks for the best results
- Don’t forget to massage the kale. Don’t skip this part, it makes a huge difference in both taste and texture.
- Let it sit. At this point, after mixing in the dressing, let the salad rest to absorb flavor, 10 minutes is perfect.
- Make it your own. Swap maple syrup for honey depending on your flavor preference, or use a different sweetener entirely. Use spicy mustard if you want a kick.
- Keep almonds crisp. Add them right before serving to maintain the crunch.
- Choice of veggies. Use only the leaves of the kale to keep the salad tender. If you want to include the stems, ensure they are cut into very small, bite-sized pieces. You could also use purple cabbage instead of green for a pretty visual touch.
Why You Need to Make This Copycat Kale Crunch Salad Recipe
This salad is a healthy, affordable side dish that’s exploding with texture and flavor. Even though it's simple-looking, but one bite and you’ll know what makes this a crowd favorite. The great thing about this salad is that it’s the perfect way to eat more greens without you feeling like it’s a chore. The most important part is, you have full control over the ingredients. There aren’t any mystery oils or preservatives.
What’s more, this salad travels well, making it great for potlucks, picnics, or a meal prep side dish. Once you try this, you’ll be hooked without a doubt!
Frequently Asked Questions (FAQ's)
Absolutely! I suggest prepping the ingredients separately until you're ready to serve. Just store the kale, almonds, shredded cabbage, and dressing in different containers before keeping them in the refrigerator until you are just about ready to serve.
This Copycat Chick-Fil-A Kale Crunch Salad keeps well for up to 2-3 days. Keep the salad in an airtight container for best results.
Curly kale is best for this recipe. But, lacinato (dinosaur) kale also works if massaged well.
You can use red wine vinegar in a pinch, but you'll lose the signature tang.
Toss in some dried fruit like cranberries or apricots for a fun texture. Or add a sprinkle of goat cheese, feta, or parmesan cheese for a sharper taste.
Yes, this Chick-fil-A Copycat Kale Crunch Salad is naturally gluten-free. Just make sure to double-check the mustard and almond to make sure there's no added gluten.
You can, but I highly recommend pairing this salad with the homemade Apple Cider Dijon vinaigrette. It's what makes the flavor pop.
Almonds will stay crunchy if you store them in a separate container. Just add it on top when you're serving the salad.
Adding grilled chicken, roasted chickpeas, or even tofu will make this salad more filling.
Author Note
We tested this recipe multiple times to match the exact Chick-fil-A flavor, right down to the vinaigrette. It’s one of our go-to sides for meal prep and family dinners.
If you want a full Chick-Fil-A experience at home, pair this with my copycat chicken nuggets and waffle fries.
Chick-Fil-A Kale Crunch Salad Recipe Copycat
Copycat Chick-Fil-A Kale Crunch Salad Recipe
Ingredients
For the Salad
- 5 cups curly kale stemmed and finely chopped
- Lemon juice Optional
- 1 cups green cabbage shredded or thinly sliced
- ⅓ cup roasted sliced almonds or honey-roasted almonds for a sweeter version
For the Apple Cider Dijon Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup or honey add more to taste
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt add more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prep the Kale:
- Add chopped kale to a large bowl.5 cups curly kale, Lemon juice
- Drizzle with 1 teaspoon olive oil and a small squeeze of lemon (optional). Massage the kale with your hands for 2–3 minutes until tender and darker in color.1 cups green cabbage
- Add the shredded green cabbage to the kale and toss to combine.
Make the Dressing:
- In a small bowl or mason jar, combine all vinaigrette ingredients. Shake or whisk until well emulsified and smooth.¼ cup extra virgin olive oil, ¼ cup apple cider vinegar, 2 tablespoons maple syrup or honey, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Pour about half the dressing over the kale/cabbage mixture.
- Massage again gently to help the flavors absorb and kale soften further. Let rest for 5–10 minutes for best flavor.
- Add toasted sliced almonds just before serving for crunch. Add more dressing to taste and toss to coat.⅓ cup roasted sliced almonds
Notes
• Diced apple or dried cranberries
• Crumbled feta
• Blueberries
• Grilled chicken or rotisserie chicken for a full meal Storage Tips
• Store leftover salad and dressing separately in airtight containers.
• Salad base (without almonds) holds well for 2–3 days.
• Dressing lasts 1 week in the fridge.
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