Chick-Fil-A Kale Salad

Learn the secret behind making the Chick-Fil-A Kale Salad at home! This copycat recipe for the restaurant's Kale Crunch Salad is packed with nutritious kale and cabbage and topped with crunchy roasted almonds and a tangy apple cider dijon mustard vinaigrette. It's easy to make and the perfect combination of nutritious and delicious!

4.94 from 15 votes

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Course: Side, Side Dish

Cuisine: American

Keyword: Copycat Recipe, Healthy Salads, Kale Salads

Makes: servings

Author: Sues

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Ingredients

Apple Cider and Dijon Mustard Vinaigrette (recipe below)
4 cups curly kale, ribs removed and roughly chopped
1 cup shredded green cabbage
¼ cup roughly chopped roasted and salted almonds

Apple Cider and Dijon Mustard Vinaigrette

¼ cup extra-virgin olive oil
3 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 teaspoon freshly squeezed lemon juice
1 teaspoon white wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Place kale in a large bowl and drizzle 2 tablespoon dressing over it. Using your hands, gently massage dressing into the kale for a couple minutes to tenderize kale.
Add green cabbage to kale and toss to combine.
Divide kale and cabbage mixture between two bowls and top with chopped almonds. Drizzle additional dressing over each salad.

Apple Cider and Dijon Mustard Vinaigrette

Add all ingredients to a mason jar and shake well to combine. If you don't have a mason jar, you can put everything in a medium bowl and whisk together to combine.
Keep dressing in fridge until ready to use.

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