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I love making my own Chick-fil-A kale salad at home. This copycat recipe uses fresh kale, cabbage, and a tangy apple dijon vinaigrette. It is light, crisp, slightly sweet, full of texture, and comes together in just 10 minutes. I prefer this version thanks to my smart ingredient swaps.
I used to stick to making my kale salad with lemon dressing as a summer side salad, but even I will admit, the Chick-fil-A kale salad had me at the first bite. Obviously, it was not ideal when I looked at the full ingredients list, but it was easy enough to adapt without losing the signature flavor. If you are a fan of the original but prefer more wholesome ingredients. This recipe is for you.
If you know me, you know I love kale. And while I enjoy blending it into smoothies or using it as a base in gourmet sides like my roasted pumpkin salad, sometimes a simple salad with fresh kale is all I need. I love versatile dishes with an array of ingredients, but that can be a bit overwhelming. The first few times I made this salad, I intended to pair it with other proteins, but found myself lost in the flavors of the dressing and the texture of the kale.
As a nutritionist and cooking enthusiast, I love the way this copycat Chick-fil-A kale salad is nourishing, bright, and tasty in a way that could only be done with fresh ingredients. Instead of soybean oil I use olive oil, and instead of xanthan gum, and apple juice, I rely on the sweetness of the maple syrup. This recipe is also free from preservatives and additives like potassium sorbate, sodium benzoate, citric acid, and tartaric acid, which are all found in the original.
This salad comes together easily, with just a few key steps. I combine all the dressing ingredients in a jar, seal it with a lid, then shake it vigorously to emulsify completely. Then I massage the kale with the dressing to soften the leaves, and let it rest.
I was hosting a late lunch last summer, and a good friend of mine brought his partner, who had only just recently moved to the US. This Chick-fil-A kale salad received many compliments and was the first empty bowl on the table. A few weeks later, my friend texted me telling me that his partner went to a Chick-fil-A for the first time, ordered the salad, and thought they had copied my recipe. Ha! I make this salad when I want a simple yet distinguished side dish that is likely to steal the show, and I recommend you try it too.
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🥘 Ingredients
I use simple, fresh ingredients, and a homemade vinaigrette that ties everything together. This is exactly what I use:
Salad Base
Curly kale: I use fresh curly kale as the base and remove the stems for the best texture.
Green cabbage: Finely shredded green cabbage adds a mild flavor and crunch.
Roasted almonds: I chop almonds for a nutty flavor and bite.
Salad Dressing
Apple cider vinegar: This gives the dressing a tangy base.
Lemon juice: I add freshly squeezed lemon juice for zesty brightness.
Maple syrup: A small amount of maple syrup helps balance out the acidity.
Dijon mustard: I rely on this mustard for the robust signature flavor.
Olive oil: Good-quality olive oil helps bind and emulsify the ingredients into a smooth dressing.
Spices: I use simple spices like garlic powder, onion, salt, and black pepper to season the dressing.
🔪 How To Make
All I need is a jar, one bowl, and a few easy steps to bring this Chick-fil-A kale salad together. This is how I make it:
Combine dressing ingredients: I add all my dressing ingredients into a glass jar, screw the lid on tightly, and give a good shake until combined. You could all whisk all the ingredients together in a bowl, but it may take longer.
Prepare kale: Next, I wash and remove the stems from my kale leaves and chop them roughly.
Combine dressing and greens: I place my chopped kale leaves in a large mixing bowl along with the shredded cabbage. Then I drizzle 1/2 the dressing over the salad.
Massage kale and chill: With clean hands, I massage the dressing into the kale leaves and allow them to soften. Then I cover the bowl and refrigerate for 30-60 minutes.
Toss and serve: When ready to serve, I add my remaining dressing and roasted almonds, reserving a few to sprinkle over the top, and toss to combine. Serve immediately and enjoy.
My #1 Secret Tip for this Chick-fil-A kale salad recipe is to massage the kale leaves properly. This step softens the leaves, makes them more digestible, enhances flavor absorption, and removes any bitterness, making the salad extremely palatable.
Other Tips To Keep In Mind:
- Refrigerate for best texture: The resting time in the refrigerator actually improves the texture of the kale leaves. Kale thrives in cool, humid environments, and the acid and oil in the dressing break down the tough cellulose structure in the leaves.
- Shred finely: I shred my cabbage very thinly to a more refined texture and bite. Using baby cabbage and a chiffonade cut works really well for this recipe.
- Dress lightly: I always taste the salad before adding the remaining dressing, as sometimes it is not required. Instead, I serve the leftover dressing on the side and let everyone dress their own leaves.
- Chop kale finely: I chop the kale into small pieces to ensure a neat and complete forkful of salad with each bite.
- Add almonds last: Add the almonds just before serving, to help keep their crunch.
📖 Variations
This Chick-fil-A kale salad is great on its own, but also works well as a solid base for more complex salads. These are 3 of my favorite variations:
Protein boost: If I am making this as a complete meal, I add 1 cup of cooked chickpeas or cooked quinoa into the salad before refrigerating. This gives me a good serving of protein and fiber.
Seed and fruit addition: For a slightly sweeter contrast, I add 1/2 cup dried cranberries into the kale just before I massage the leaves and allow them to chill in the refrigerator and plump up. Then I add 1/2 cup of toasted seeds with the almonds. I like using a mix of pumpkin and sunflower seeds. My kids love this super crunch version.
Super green salad: For more greens and added nutrients, I add 1 cup of finely chopped baby spinach and 1 diced avocado into the salad along with the almonds and toss to coat. This is one of my husband’s favorite packed lunches.
🍽 Serving Suggestions
Salads are usually standard alongside hearty meals, but this Chick-fil-A salad has such a great flavor profile that I like serving it alongside other side dishes that complement one another. This summer, I recommend serving it with a side of vegan jalapeno poppers and some rich air fryer mozzarella sticks. And if you have any fresh kale leftover, be sure to use it for crispy baked kale chips.
The last time I made this salad for dinner, I served it with a few of my tofu skewers with ginger soy marinade. As always, I only used half of the dressing to massage into the kale, and decided to experiment with a different flavor that night. I drizzled a small amount of my avocado green goddess dressing over the salad, unsure of how it would taste. A few spoonfuls later, I knew I was hooked on this combination.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the dressed salad in an airtight container for up to 1 day. This salad is best enjoyed fresh.
Freezing: This recipe is not suited to freezing as the texture and flavor change once thawed.
Reheating: This salad is served cold and only requires a gentle tossing before serving if it has been previously stored.
❓Recipe FAQs
It sounds simple, but using the correct technique makes a real difference to the outcome. After adding 1/2 of the dressing, I use both hands to firmly scrunch, squeeze, and press the leaves repeatedly. The friction and pressure from my hands break down the tough fibers and take my leaves from stiff and resistant to silky and pliable. I do this for 3 minutes. The salad may appear reduced in volume, but that means it has been massaged properly.
I use curly kale for a close copycat recipe, but dinosaur or Tuscan kale works well, too. These varieties are softer and require less massaging and chill time, but the flatter leaf does not catch and hold the dressing quite as well.
If the dressing tastes too acidic, I add another small amount of maple syrup to mellow out the tartness. A little extra virgin olive oil could reduce the acidity without overpowering the salad. I always taste my dressing before adding it to the salad and adjust if needed.
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📋 Recipe Card
Chick-Fil-A Kale Salad (Copycat Recipe!)
I love making my own Chick-fil-A kale salad at home. This copycat recipe uses fresh kale, cabbage, and a tangy apple dijon vinaigrette. It is light, crisp, slightly sweet, full of texture, and comes together in just 10 minutes. I prefer this version thanks to my smart ingredient swaps.
Servings: 6 servings
Calories: 288kcal
- My #1 Secret Tip for this Chick-fil-A kale salad recipe is to massage the kale leaves properly. This step softens the leaves, makes them more digestible, enhances flavor absorption, and removes any bitterness, making the salad extremely palatable.
- Refrigerate for best texture: The resting time in the refrigerator actually improves the texture of the kale leaves. Kale thrives in cool, humid environments, and the acid and oil in the dressing break down the tough cellulose structure in the leaves.
- Shred finely: I shred my cabbage very thinly to a more refined texture and bite. Using baby cabbage and a chiffonade cut works really well for this recipe.
- Dress lightly: I always taste the salad before adding the remaining dressing, as sometimes it is not required. Instead, I serve the leftover dressing on the side and let everyone dress their own leaves.
- Chop kale finely: I chop the kale into small pieces to ensure a neat and complete forkful of salad with each bite.
- Add almonds last: Add the almonds just before serving, to help keep their crunch.
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