Chick-fil-A Kale Salad (Copycat Kale Crunch)

This copycat Chick-fil-A Kale Salad tastes just like the fan-favorite Kale Crunch side: finely chopped curly kale and green cabbage tossed in a sweet-tangy apple cider vinaigrette and topped with roasted almonds. It comes together in 10 minutes with no cooking, and it is fresher, cheaper, and just as crave-worthy as the drive-thru version. Naturally vegan and packed with crunch, this Chick-fil-A kale salad is the perfect make-ahead side. Below you will find the ingredients, the dressing, tips, and answers to common questions.

What Is Chick-fil-A Kale Salad?

The Chick-fil-A Kale Salad — officially the Kale Crunch Side — is a simple but addictive mix of curly kale and green cabbage dressed in a sweet-and-tangy apple cider vinaigrette, finished with crunchy roasted almonds. It launched as a healthier side and quickly became a cult favorite. This copycat Chick-fil-A kale salad recreates that exact flavor with a handful of everyday ingredients, so you can enjoy it anytime at home.

Why You’ll Love This Copycat

• Tastes just like the original — sweet, tangy, crunchy.
• 10 minutes, no cooking. Just chop, whisk, and toss.
• Budget-friendly. A fraction of the drive-thru price.
• Make-ahead. Kale holds up beautifully in the fridge.
• Naturally vegan and full of fiber and crunch.

Ingredients You’ll Need

Exact amounts are in the recipe card below. Here is what each part brings:

• Curly kale — the hearty green base; massaging it makes it tender.
• Green cabbage — adds extra crunch and freshness.
• Roasted almonds — the signature nutty topping.
• Apple cider vinegar and olive oil — the tangy vinaigrette base.
• Maple syrup and Dijon — balance the tang with a touch of sweetness.

How to Make Chick-fil-A Kale Salad

1. Remove the tough stems from the kale and chop it finely, then shred the cabbage.
2. Whisk the apple cider vinegar, olive oil, maple syrup, Dijon, and salt into a vinaigrette.
3. Pour the dressing over the greens and massage with your hands for 1–2 minutes.
4. Let it rest 10 minutes to soften, then top with roasted almonds and serve.

The Apple Cider Vinaigrette

The dressing is what makes this salad taste like the real thing. It is a simple balance of apple cider vinegar for tang, maple syrup for a gentle sweetness, olive oil for richness, and a touch of Dijon to bring it together. Whisk it well, taste, and adjust — a little more maple for sweeter, a splash more vinegar for tangier. This vinaigrette is also delicious on any everyday green salad.

Tips and Variations

• Massage the kale — this is the secret to a tender, less-bitter salad.
• Chop it fine so every bite has the right texture.
• Add protein like grilled chicken to make it a full meal.
• Swap the nuts for pecans or sunflower seeds.
• Make it sweeter with a handful of dried cranberries.

Make-Ahead and Storage

Unlike lettuce salads, this kale salad actually gets better as it sits, so it is perfect for meal prep. Store it dressed in an airtight container in the fridge for 2–3 days. Keep the almonds separate and add them just before serving so they stay crunchy. Give it a quick toss to refresh before eating.

Calories and Nutrition

Each serving runs about 180 calories with 3g of fiber, making this a light, nutrient-dense side. Kale is loaded with vitamins A, C, and K, and the whole salad is naturally vegan and gluten-free. Full values are in the recipe card.

Chick-fil-A Kale Salad Recipe

Copycat Chick-fil-A Kale Crunch Salad

A crisp, refreshing copycat of the Chick-fil-A Kale Crunch side: curly kale and green cabbage tossed in a sweet-tangy apple cider vinaigrette and topped with roasted almonds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

For the salad

• 4 cups curly kale, stems removed and finely chopped
• 2 cups green cabbage, shredded
• 0.33 cup roasted salted almonds, chopped

For the dressing

• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp maple syrup (or honey)
• 1 tsp Dijon mustard
• 0.25 tsp salt

Method

 

1. Remove the tough stems from the kale and chop it finely, then shred the cabbage.
2. Whisk together the apple cider vinegar, olive oil, maple syrup, Dijon, and salt.
3. Pour the dressing over the kale and cabbage and massage with your hands for 1–2 minutes to soften the kale.
4. Let it sit 10 minutes to soak up the dressing, then top with the roasted almonds and serve.

Notes

Massaging the kale is the key to a tender, less-bitter salad. Make it ahead — it holds up in the fridge for 2-3 days (add the almonds just before serving for crunch). Swap almonds for the classic roasted almond-and-crunchy-topping if you prefer.

Frequently Asked Questions

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