Recipe

Chick-fil-A Kale Salad (Copycat)

Crunchy kale, toasted almonds, and a tangy-sweet apple Dijon dressing that tastes like the real deal.

By Matt Campbell

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4.8

A bowl of copycat Chick-fil-A kale crunch salad with chopped kale, shredded cabbage, toasted almonds, and a glossy apple Dijon dressing on a light stone kitchen counter

If you have ever ordered Chick-fil-A’s kale side and thought, why is this so simple and so addictive, welcome. This is my copycat Chick-fil-A kale salad, also known as the kale crunch salad, and it is basically the perfect low-drama side dish. It is crisp, slightly sweet, a little tangy, and it somehow works with everything from grilled chicken to a pile of fries you swear you are only tasting “for quality control.”

The secret is not fancy ingredients. It is two things: thinly sliced kale (so it actually feels pleasant to chew) and a bright apple Dijon dressing that hits that sweet-tangy fast-food sweet spot without tasting like candy.

Yield: This makes about 6 to 7 cups of salad, or roughly 4 side-dish servings.

Fresh kale, shredded green cabbage, sliced almonds, Dijon mustard, apple cider vinegar, olive oil, and honey arranged on a light stone kitchen counter

Why It Works

Real crunch, not tough greens: A quick massage plus thin slicing makes kale tender but still snappy.
Dressing that pops: Apple cider vinegar, Dijon, and honey give you that tangy-sweet balance that keeps you going back in for one more forkful.
Meal-prep friendly: This salad holds up better than most, especially if you store the dressing separately.
Easy to scale: Double it for potlucks or keep it small for a weeknight side.

Pairs Well With

Storage Tips

Best move: Store salad and dressing separately if you want peak crunch.

Fridge (undressed salad): Keep the kale and cabbage mix in an airtight container for up to 3 days. Store toasted almonds separately at room temp or in the fridge so they stay crisp.
Fridge (dressed leftovers): If it is already dressed, it will still be good for about 1 to 2 days. Kale is sturdy, but the almonds soften.
Dressing storage: Keep dressing in a sealed jar in the fridge for 5 to 7 days. Shake before using.
Make-ahead tip: Massage the kale up to a day ahead. It actually gets nicer after a little chill time.

Note: Storage times are practical guidance. Always use your senses and discard anything that smells off or looks questionable.

Common Questions

Is this the same as Chick-fil-A’s Kale Crunch Side?

Yep, that’s the vibe. Chick-fil-A’s version typically features a kale and green cabbage mix with roasted almonds and an apple cider vinegar-Dijon style dressing (details can vary by market and over time). This copycat aims for that same flavor and texture using easy grocery store ingredients.

Do I have to massage the kale?

You do not have to, but I strongly recommend it. A 60-second massage with a pinch of salt takes kale from “lawn clippings” to “crisp-tender salad I actually want to eat.”

Can I use bagged kale salad mix?

Absolutely. A bagged kale and cabbage mix makes this almost unfairly easy. Just check for big stem pieces and chop them down if needed.

What is the best kale for this?

Curly kale is closest to the classic crunch. Tuscan kale (lacinato) is a little softer and makes a more tender salad. Both work.

Can I make it dairy-free and gluten-free?

This recipe is dairy-free as written. It is also gluten-free with typical ingredients, but if you are highly sensitive, check labels and cross-contamination notes on packaged items like Dijon mustard, pre-sliced almonds, and bagged slaw mixes.

Is it vegetarian or vegan?

Vegetarian as written. For vegan, swap honey for maple syrup and make sure your Dijon is vegan-friendly.

How can I turn it into a full meal?

Add grilled chicken, crispy chickpeas, hard-boiled eggs, or a scoop of quinoa. It also loves an apple sliced thin and tossed in right before serving.

How long does the dressing keep?

Stored in a sealed jar in the fridge, the dressing keeps well for about 5 to 7 days. It will separate as it sits, so just shake it before using.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Large mixing bowl
Small bowl or jar with lid for the dressing
Whisk (or just shake the dressing in the jar)
Small skillet for toasting almonds (optional but worth it)

I am a big fan of “side dishes with main character energy,” and this one has it. The first time I tried Chick-fil-A’s kale salad, I expected something forgettable and instead found myself scraping the bottom of the container like it was the last bite of mac and cheese. At home, I started tinkering with the dressing until it had that same sweet-tang snap, and now this is the salad I make when I want to feel like I have my life together without actually doing anything heroic.