This Copycat Chick-Fil-A Kale Crunch Side Salad brings together a blend of fresh kale, green cabbage, and crunchy almonds, all tossed in a Dijon mustard vinaigrette for a healthy, flavorful side dish.
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I prepped this kale crunch salad recipe in individual portions, and even after three days, it stayed fresh, crisp, and full of flavor. It’s the perfect healthy side to keep on hand during a busy week!
- Theresa K.
Bailey's Thoughts ...
This one’s for me. And Joe. The kids? They’re not touching it, and that’s totally fine. I love having a simple side salad on hand that I actually look forward to eating.
One of my favorite healthy Chick-Fil-A hacks is ordering their kale crunch side salad with a side of grilled nuggetsand tossing it all together for an easy, satisfying lunch. With this recipe, it’s just as simple to recreate at home — and bonus, it’s a lot more affordable! I make a batch, portion it into small deli containers, and keep them in the fridge for a quick pre-made lunch option.
It works however you want it to. Hungry? Make it a full meal by adding some chicken breasts or grilled salmon on top. Or serve it as a superfood side salad to whatever you’ve already got going. Sandwich? Great. Soup? Perfect. More vegetables is always a win.
The best part? This isn’t a lettuce-based salad that turns limp and sad the second you dress it. The hearty kale stays fresh and crunchy for 2-3 days, making it a dream for meal prep. No soggy salads here — just the perfect combination of crunchy, tangy, and totally delicious.
-Bailey
PS - This Arugula Spinach Salad with Chicken and Lemon Vinaigrette is another delicious lunch salad I make often.
Ingredients
Ingredients:
Salad Ingredients:
Kale: Look for fresh kale with firm, dark green leaves. Curly kale works best in this recipe because it’s sturdy and holds up well, even after being dressed.
Green Cabbage: Choose a small, dense head of cabbage that feels heavy for its size.
Roasted Almonds: Look for whole roasted almonds for the best crunch. I love using Marconi almonds for this recipe.
Dressing Ingredients:
Apple Cider Vinegar: Choose a filtered apple cider vinegar for a clean, tangy flavor.
Olive Oil: Use a high-quality extra virgin olive oil for the dressing.
Dijon Mustard: Choose a smooth Dijon mustard (not whole grain) for a creamy dressing with a bit of sharpness.
Maple Syrup: Look for pure maple syrup (not pancake syrup) for the best flavor.
Garlic Powder: Adds a subtle, savory depth to the dressing without overpowering the other flavors.
Onion Powder: Provides a mild, sweet onion flavor that enhances the dressing’s complexity.
Instructions
- Prepare the Kale: Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl with a drizzle of olive oil and pinch of salt, massage with your hands for 2–3 minutes.
- Slice the Cabbage and Prep the Almonds: Thinly slice the green cabbage into strips and roughly chop the roasted almonds. Set both aside.
- Step 3: Make the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, onion powder, salt, and black pepper until the dressing is fully emulsified and smooth.
- Assemble the Salad: In a large bowl, combine the kale, cabbage, and almonds. Drizzle the dressing over the top and toss well to coat everything evenly. Serve immediately or store in an airtight container in the fridge for later.
See recipe card for quantities.
Top Tip
Using pre-chopped kale? For the best results, pick out any tough stems and give it a quick rinse. Even if it's labeled "washed," a rinse helps freshen it up. Then, massage the leaves for a minute or two to soften them.
Substitutions
Kale: If you prefer a milder flavor, baby kale is another great option that doesn’t need massaging.
Green Cabbage: Use red cabbage for a pop of color and slightly sweeter flavor. Napa cabbage or broccoli slaw are great alternatives for a lighter texture.
Roasted Almonds: Replace with sunflower seeds, pumpkin seeds, or chopped walnuts for a similar crunch.
Apple Cider Vinegar: Use lemon juice for a fresh, zesty alternative. White wine vinegar or red wine vinegar can also work, though they’ll change the flavor slightly.
Olive Oil: Swap for avocado oil for a more neutral flavor. Canola oil or grape seed oil are also good options.
Dijon Mustard: For the best results, stick with smooth Dijon mustard. If you need a substitute, whole-grain mustard will work, adding a bit of texture and a slightly sharper flavor. In a pinch, spicy brown mustard is a closer match than yellow mustard, but it will add more heat.
Maple Syrup: Substitute with honey. Agave syrup or brown sugar also work well, though they’ll slightly change the taste.
Garlic Powder: Use fresh minced garlic if you prefer a stronger garlic flavor. Granulated garlic is another great option.
Onion Powder: Replace with finely minced onion or shallots for a fresh alternative. You can also use scallions for a milder onion taste.
Variations
Gluten Free: Already is!
Dairy-Free: Already is!
Nut-Free: Swap the roasted almonds for sunflower seeds, pumpkin seeds, or crunchy chickpeas for the same texture without the risk of allergens. For a sweet crunch, try dried sour cherries or dried cranberries.
Vegetarian: The salad is already vegetarian-friendly. For a more filling option, add roasted sweet potatoes, quinoa, or grilled tofu for extra protein.
Storage
Refrigerator: Store the fully assembled salad in an airtight container in the fridge for up to 3 days. The hearty kale and cabbage will stay fresh and crunchy, even after being dressed.
Meal Prep Tip: For individual portions, divide the salad into small deli containers with lids. This makes it easy to grab a serving for a quick lunch or dinner. Keeping the portions separate also helps maintain freshness.
FAQ: Kale Salad Recipe
I use 16-ounce round deli containers with lids. They’re the perfect size for individual salad servings and stack neatly in the fridge. You can find them at most grocery stores, or order BPA-free options online. They’re also great for storing soups, sauces, and leftovers!
Massaging the kale is key! Rub the chopped kale with your hands for a few minutes before assembling the salad. This softens the leaves and reduces any bitterness.
Grilled chicken breasts, grilled salmon, or rotisserie chicken are all great options. You can also toss the salad with grilled nuggets for a true Chick-Fil-A-style meal.
Recipe
Easy Chick-Fil-A Kale Crunch Salad Recipe (copycat)
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Copycat Chick-Fil-A Kale Crunch Side Salad brings together a blend of fresh kale, green cabbage, and crunchy almonds, all tossed in a Dijon mustard vinaigrette for a healthy, flavorful side dish.
Ingredients
Salad:
- 4 cups kale, stems removed, leaves chopped
-
2 cups green cabbage, thinly sliced
-
¼ cup roasted almonds, roughly chopped
Dressing:
-
¼ cup apple cider vinegar
-
3 tablespoon olive oil
-
1 tablespoon Dijon mustard
-
2 tablespoon maple syrup (or honey for a closer match)
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½ teaspoon garlic powder
-
½ teaspoon onion powder
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Salt and black pepper, to taste
Instructions
-
Prepare the Kale: Remove the tough stems from the kale leaves. Chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl, drizzle with a small amount of olive oil and a pinch of salt, and massage with your hands for about 2–3 minutes until it softens and becomes more tender.
-
Slice the Cabbage: Thinly slice the green cabbage into strips.
-
Make the Dressing: In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, onion powder, salt, and black pepper until emulsified. Adjust seasoning to taste.
-
Assemble the Salad: In a large salad bowl, combine the prepared kale, sliced cabbage, and chopped almonds. Drizzle with the dressing and toss well to coat everything evenly.
- Ready to Enjoy: Serve immediately as a light side salad or refrigerate for up to 24 hours. This salad pairs well with grilled chicken, sandwiches, or as a light appetizer. For extra crunch, add more almonds or sunflower seeds.
Notes
Gluten Free: Already is!
Dairy-Free: Already is!
Nut-Free: Swap the roasted almonds for sunflower seeds, pumpkin seeds, or crunchy chickpeas for the same texture without the risk of allergens. For a sweet crunch, try dried sour cherries or dried cranberries.
Vegetarian: The salad is already vegetarian-friendly. For a more filling option, add roasted sweet potatoes, quinoa, or grilled tofu for extra protein.
- Prep Time: 15
- Category: Salad
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 182
- Sugar: 5.6 g
- Sodium: 20 mg
- Fat: 15.2 g
- Carbohydrates: 10.6 g
- Protein: 3.3 g
- Cholesterol: 0 mg
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