Chick-fil-A Kale Salad Recipe Gives This A Balanced Homemade Version!

There’s something adventurous about turning a fast-food staple into a gourmet-inspired dish. Inspired by Southern roots and Mediterranean flair, this kale salad brings together sweet, tangy, and savory notes like a well-traveled plate of comfort.

The blend of crunchy greens, nutty Parmesan, and apple cider vinaigrette mirrors flavors I once tasted in a small Tuscan café bold yet balanced. Chef’s tip: massage the kale with a pinch of salt and lemon juice to soften the leaves and awaken their flavor.

Whether you’re meal-prepping or plating it next to roasted chicken and clear soup, this salad feels right at home in any kitchen. It tastes good with Teriyaki Noodles and Mushroom Alfredo simple, soulful, and endlessly satisfying.

Flavor Bomb Alert!

• The vinaigrette? I doubled the recipe and started using it as a marinade for roasted veggies it’s that versatile.
• I first recreated this salad after a road trip through Georgia its freshness reminded me of the crisp greens served at family-owned diners along the way.
• I love how it pairs effortlessly with whatever protein I have on hand grilled tofu on Mondays, rotisserie chicken on Sundays.
• Swapping almonds for toasted walnuts gave the salad a deeper crunch that my dad, a walnut skeptic, now requests weekly.
• It’s surprisingly become my go-to light dinner when I’m trying to feel less sluggish bonus: my clothes fit better by week three.

I’ve been obsessed with the Chick-fil-A kale salad, and this recipe nails it! The kale and cabbage are perfectly balanced, and that sweet vinaigrette brings it all together. Tastes just like the real thing—maybe even better. Made it for lunch and already planning to make it again tomorrow!

— Lindsey Harper, South Carolina

Chick-fil-A Kale Salad Recipe

This refreshing Chick-fil-A-inspired kale salad features tender kale massaged with olive oil and lemon, combined with crisp green cabbage. A sweet and tangy Dijon vinaigrette ties it all together, while roasted almonds add a satisfying crunch. It’s a nourishing, restaurant-style side you’ll crave daily.

Equipment

• Salad spinner or colander
• Paper towels
• Sharp knife
• Cutting board
• Medium-sized bowl
• Large mixing bowl
• Small bowl or mason jar
• Measuring spoons

Ingredients  

Apple Cider and Dijon Mustard Vinaigrette

• 1 tbsp dijon mustard
• ¼ cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tsp fresh lemon
• 2 tbsp honey, blue agave, or maple syrup
• ¼ tsp salt

Salad

• 1 cup green cabbage, shredded
• 4 cups curly kale,kale-cabbage-combo-glass-bowl-marble chopped
• ¼ tsp roasted almonds

Instructions 

Step 1: Start by washing and drying the kale thoroughly using paper towels.

Step 2: Remove the tough ribs by hand or with a knife, then chop the leaves into bite-sized pieces.

Step 3: Place the kale in a medium bowl, drizzle with a teaspoon of olive oil and a small squeeze of lemon juice.

Step 4: Massage the kale with your hands for about 2–3 minutes until it softens.

Step 5: In a large mixing bowl, combine the massaged kale with shredded green cabbage.

Step 6: In a small bowl or mason jar, mix apple cider vinegar, honey, olive oil, a pinch of salt, and black pepper to create the vinaigrette.

Step 7: Drizzle in Dijon mustard and stir well.

Step 8: Pour the vinaigrette over the salad and toss gently to coat all the greens.

Step 9: Finish by sprinkling roasted almonds over the top before serving.

Nutrition	Value
Calories	388kcal
Carbohydrates	34g
Fibre	15g
Fat	26g
Protein	12g

Try More Salad Recipes Like This!

1. Carrot Soufflé 
2. Sausage Stuffing 
3. Colcannon
4. Potato And Kielbasa 
5. Instant Pot Potatoes And Carrots 

Smart Tips For The Best Chick-fil-A Kale Salad!

• Massage like you mean it: Don’t skip the massaging step it transforms tough kale into tender, flavorful greens. A little olive oil and lemon juice go a long way in softening the bite.
• Chill before serving: After tossing everything together, let the salad sit in the fridge for 15–20 minutes. It allows the flavors to meld beautifully and gives the greens a subtle chill and snap.
• Double the vinaigrette: It keeps in the fridge for up to a week and makes a delicious marinade for roasted veggies or grilled meats. Bonus tip: drizzle it over rice bowls!
• Add protein to upgrade it: Grilled chicken, tofu, or even boiled eggs make this salad a complete meal. It’s versatile enough to play nice with just about any main dish.
• Mix up your crunch: Roasted almonds are classic, but try sunflower seeds, pumpkin seeds, or crushed walnuts for a different texture and flavor.
• Keep it crisp: If meal-prepping, store the vinaigrette separately and toss just before eating to avoid soggy greens.