Name: Chick-Fil-A Kale Salad Recipe
Prep time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: ¼ cup apple cider vinegar; 3 tablespoons extra virgin olive oil; 3 tablespoons honey; 1 tablespoon honey Dijon mustard; 2 teaspoons maple syrup; 1 teaspoon fresh lemon zest; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; ¼ teaspoon crushed red pepper flakes; 6 cups chopped curly kale greens, washed and dried; 2 cups thinly sliced green cabbage; ⅓ cup toasted and sliced unsalted almonds

I absolutely love sharing this Chick-Fil-A Kale Salad Recipe because it’s such a refreshing, vibrant dish that perfectly balances tangy, sweet, and slightly spicy flavors. To me, this salad is not only a fantastic way to enjoy nutrient-packed kale but also a crowd-pleaser with its crunchy cabbage and toasted almonds adding wonderful texture. It’s one of those recipes I turn to when I want something light yet satisfying that feels both wholesome and indulgent at the same time.

Why You'll Love This Chick-Fil-A Kale Salad Recipe

What really draws me to this Chick-Fil-A Kale Salad Recipe is the harmony of flavors that burst in every bite. The apple cider vinaigrette is the star here—its perfect blend of honey sweetness, zesty lemon, and a hint of maple syrup creates a dressing that is bright and addictive. I also love the slight kick from the crushed red pepper flakes, which adds just enough warmth without overpowering the delicate greens.

Another reason I’m so enthusiastic about this salad is how incredibly easy it is to prepare. Seriously, it comes together in under 20 minutes, making it my go-to for busy weeknights or unexpected guests. The ingredients are simple and fresh, yet the end result feels like something you’d order at a fancy café. Plus, the kale and cabbage give a satisfying crunch and lots of color, making it as beautiful to serve as it is tasty to eat.

Whenever I want to impress with a nutritious side or a light lunch, this salad shines. I’ve served it at family dinners, summer picnics, and casual get-togethers, and it always disappears quickly. The combination of textures and the layered flavors is what makes this recipe stand out in my kitchen and why I keep coming back to it.

Ingredients You'll Need

The image shows a white bowl filled with bright green kale leaves as the main layer. Thin pale strips of cheese and light brown almond slices are scattered on top of the kale, adding texture. The bowl is placed on a white marbled surface with a gray patterned cloth and a silver fork nearby to the left. To the right, there is a blurred background with a white cup that has red curved lines and some crispy golden fries in a white container. The fresh and colorful salad stands out against the clean, bright background. photo taken with an iphone --ar 4:5 --v 7

The brilliance of this Chick-Fil-A Kale Salad Recipe lies in its simple, wholesome ingredients. Each plays an essential role in creating the salad’s signature flavor, texture, and vibrant appearance. From the tangy apple cider vinegar to the crunchy toasted almonds, every element contributes to making this dish unforgettable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Apple cider vinegar: Adds a bright, tangy base to the dressing that wakes up your palate.
Extra virgin olive oil: Brings richness and smoothness to balance the acidity.
Honey and maple syrup: Provide natural sweetness that mellows the vinegar’s bite.
Honey Dijon mustard: Gives a subtle sharpness and depth to the vinaigrette.
Lemon zest and juice: Add fresh citrus notes that elevate the overall brightness.
Kosher salt and freshly cracked black pepper: Season the dressing perfectly to enhance all flavors.
Crushed red pepper flakes: Bring a gentle spicy warmth to keep things interesting.
Curly kale: The hearty green star of the salad with great texture and earthiness.
Green cabbage: Adds crunch and a mild sweetness to complement the kale.
Toasted sliced unsalted almonds: Introduce a nutty flavor and satisfyingly crisp topping.

Directions

Step 1: Start by preparing the apple cider vinaigrette. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, honey Dijon mustard, maple syrup, lemon zest, lemon juice, kosher salt, black pepper, and red pepper flakes. Whisk until everything is fully combined and set the dressing aside to let the flavors mingle while you prep the salad.

Step 2: Next, grab a large bowl and add the chopped curly kale and thinly sliced green cabbage. Use tongs to toss these greens together so they combine evenly. I like tossing to soften the kale just a little before adding the dressing, which really helps with the texture.

Step 3: Sprinkle the toasted and sliced unsalted almonds evenly over the kale and cabbage. These add that perfect crunch and nuttiness that I find so satisfying in this salad.

Step 4: Drizzle the prepared vinaigrette over the salad. Then, using tongs, toss everything thoroughly until the kale, cabbage, and almonds are well coated in dressing. This step is key to ensuring every bite bursts with flavor.

Step 5: Serve immediately to enjoy the kale salad at its freshest and crunchiest. If you prefer a colder salad, pop it in the fridge for 10 minutes, but I usually like it right away!

Servings and Timing

This Chick-Fil-A Kale Salad Recipe makes about 8 generous servings, which is perfect for sharing with friends or family. The prep time is around 15 minutes, thanks to the quick whisking of the vinaigrette and easy chopping and tossing of the greens. Since there’s no cooking involved, the cook time is essentially zero, making the total time about 20 minutes overall. There is no resting time required unless you want to chill it slightly before serving, but I personally prefer it fresh and vibrant right away.

How to Serve This Chick-Fil-A Kale Salad Recipe

The image shows a large white bowl filled with fresh kale salad. The salad has a base layer of dark and light green curly kale leaves, mixed with thin, pale strips of cabbage evenly spread on top. Scattered on the salad are small golden brown almond slivers adding a crunchy texture. Two dark wooden salad spoons rest inside the bowl on the left side. The bowl is placed on a white marbled surface with a black and white dotted cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Chick-Fil-A Kale Salad Recipe as a bright, crisp side that complements so many main dishes. It pairs beautifully with grilled chicken, fish, or even a juicy steak, adding a fresh contrast to richer flavors. For a vegetarian meal, I sometimes serve it alongside roasted sweet potatoes or paired with a hearty quinoa dish—it’s versatile and works wonderfully with a range of meals.

Presentation-wise, I find that garnishing the salad with a few extra toasted almonds on top adds an inviting touch, and you can even sprinkle a little extra lemon zest for a pop of color and aroma just before serving. I love serving it in wide, shallow bowls to show off all those beautiful greens and textures. Portion control is easy here since it’s a satisfying salad that feels substantial yet light.

For beverages, I often reach for a crisp white wine like Sauvignon Blanc or a dry Riesling to highlight the salad’s tangy dressing. If I’m keeping things non-alcoholic, sparkling water with a twist of lemon works perfectly and keeps the palate refreshed. This salad truly shines at everything from casual weeknight dinners to lively summer parties, and I recommend serving it chilled or at room temperature depending on the season or your mood.

Variations

If you want to switch things up, I’ve found several easy ways to customize this Chick-Fil-A Kale Salad Recipe to suit different tastes or dietary needs. For example, swapping the almonds for toasted pecans or walnuts gives a richer, earthier crunch that some people prefer. You can also add dried cranberries or fresh apple slices if you want a sweeter contrast that pops against the tangy dressing.

For those following gluten-free or vegan diets, this salad is naturally gluten-free, and the dressing is vegan if you replace the honey with pure maple syrup or agave nectar. I’ve personally tried using tahini in place of olive oil for a creamier dressing twist, which gives the salad a whole new depth of flavor. You could also toss in some cooked quinoa or chickpeas to turn it into a more substantial, protein-packed meal.

Cooking method-wise, while this salad is best served fresh, I sometimes lightly massage the kale with the dressing to soften it without wilting the cabbage, especially if I plan to serve it a few hours later. That simple trick really changes the texture and makes the kale more tender if you’re not a fan of super-firm greens.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the salad and dressing separately for the best texture results. Use an airtight container for the salad — preferably glass or BPA-free plastic — and keep it refrigerated. The salad will stay fresh for up to 2 days, but the kale’s texture is best on day one. Keep the vinaigrette in a small jar or sealed bottle in the fridge as well.

Freezing

This Chick-Fil-A Kale Salad Recipe doesn’t freeze well because the fresh kale and cabbage lose their crispness and become soggy upon thawing. I advise enjoying it fresh or refrigerated within a couple of days rather than freezing. The vinaigrette can be frozen separately, but since it contains lemon juice and honey, freezing may alter its consistency slightly.

Reheating

Since this salad is designed to be served cold or at room temperature, reheating isn’t necessary or recommended. If you want to warm it, do so gently and briefly — just a few seconds in the microwave — but know that this will soften the greens drastically. Instead, just toss the salad again with a fresh drizzle of the vinaigrette before serving to refresh its flavors if it’s been stored chilled.

FAQs

Can I use other greens instead of kale in this salad?

Absolutely! While kale gives this salad its hearty texture and nutritional boost, you can substitute with spinach, arugula, or a mixed green blend if you prefer a milder or more tender green. Just keep in mind the texture and flavor will be a bit different.

How long does the dressing keep once made?

The apple cider vinaigrette keeps well in the refrigerator for up to one week when stored in an airtight container. I recommend giving it a good shake or stir before using, as natural separation may occur.

Can I prepare this salad in advance?

Yes, but I suggest keeping the dressing separate and tossing it just before serving to maintain the fresh crunch of the kale and cabbage. If you dress it too early, the greens will become soggy and less appealing.

Is this salad suitable for meal prep lunches?

Definitely! Pack the salad and dressing separately and combine them at lunch time for a fresh, nutrient-rich meal. Including the almonds just before eating helps keep that delightful crunch intact.

What can I add to make this salad more filling?

Great question! To make this salad more substantial, I like adding grilled chicken, chickpeas, or quinoa. These extras add protein and make it a complete meal without sacrificing the fresh, vibrant base of the salad.

Conclusion

I genuinely hope you give this Chick-Fil-A Kale Salad Recipe a try because it’s such a delicious way to elevate everyday greens into something exciting and flavorful. It’s quick, simple, and satisfying—everything I look for in a great salad. Once you taste that perfectly balanced dressing paired with crunchy kale and cabbage, I’m sure it’ll become a favorite in your recipe box just like it is in mine!