Kale Crunch Salad (inspired by Chick-fil-A)

Kale Crunch Salad recipe – inspired by Chick fil-A. Thinly sliced crunchy kale and cabbage tossed in a Dijon Mustard Maple Vinaigrette topped with golden toasted almonds. Serve it up as a side or add protein for a main dish.

Lunch is honestly where I struggle the most. If I don’t have leftovers ready to go, I end up throwing something random together – cheese and crackers, chips and salsa, a bowl of cereal … sometimes eating cottage cheese straight from the container.

That’s why this Chick-fil-A inspired salad has become my go-to. It’s super easy to whip up and if I add a protein – rotisserie chicken – even nuggets – it turns into a full meal that actually keeps me full all afternoon.

The best part? I can make a batch ahead of time, and it still holds up in the fridge for 2+ days without wilting.

Why you’ll love this recipe as much as I do:

• My new favorite lunch – simple, easy, ready to go
• Quick and easy with simple ingredients from the local grocery store
• Side dish or add protein for a full meal
• Stays fresh in the fridge for 2+ days!

Ingredients:

Dijon Mustard Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons pure maple syrup
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon fresh cracked black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon tahini (optional for a creamy dressing)

Salad

• 4 heaping cups shredded or finely chopped curly kale
• 1 1/2 cups shredded green cabbage
• 1/4 cup toasted almond slivers

How to make the Kale Crunch Chick-fil A Salad:

1. Salad dressing

Add dressing ingredients to a mason jar with a lid or small bowl. Shake or whisk to combine well. Set aside.

2. The greens

I grab bagged kale and slaw (prewashed) from the grocery store (Aldi has great prices on both).

Remove any large tough stems from the kale. Drizzle with a little olive and a pinch of sea salt. Use your fingers to massage and squeeze the leaves for a minute or two until they’re a darker green. This breaks it down from being tough to tender and easy to digest.

Add the kale and cabbage to a large bowl.

4. Add almonds

Add toasted almonds (see how to toast below) to the bowl. 

5. Toss Everything Together

Drizzle dressing over the top (note: start with about half of the dressing and add to your preference. you may not use all of it). Toss well to coat evenly.

How to toast almond slivers

1. Add almonds to a dry skillet (no oil)
2. Heat over medium to medium-high
3. Stir often for 2–4 minutes until golden and nutty smelling.
4. Transfer to a plate so they don’t burn.

Subs and variations:

• Use honey instead of maple syrup
• Make it a meal: add grilled chicken, salmon or chicken nuggets
• Add cheese: feta, goat cheese or parmesan cheese are all good options.
• For extra crunch and texture: pumpkin seeds, sunflower seeds or crispy chickpeas
• Toss in cranberries for a pop of sweet and color.

Storage:

This salad stays crunchy up to 2-3 days in an airtight container in the fridge, making it perfect for meal prep and lunch on the go.

Protein ideas to add:

Air fryer Salmon

Chick fil-A copycat nuggets (air fryer)

Air Fryer chicken breast

Full details in the printable recipe card below. Enjoy!