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chick fil a kale salad recipe

Chick Fil A Kale Salad

A delicious homemade version of the popular restaurant kale salad with tender grilled chicken, sweet apples, crunchy almonds, and tangy honey mustard dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 4 cups chopped kale stems removed
  • 1 teaspoon olive oil for massaging kale
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
Proteins and Toppings
  • 2 grilled chicken breasts sliced (about 12 oz total)
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup sliced almonds toasted
  • 1 small apple thinly sliced (Honeycrisp or Gala recommended)
Dressing and Seasonings
  • 2 tablespoons honey mustard dressing plus extra for serving
  • 1/8 teaspoon freshly ground black pepper
Optional Add-ins
  • 1/4 cup dried cranberries
  • 2 tablespoons sunflower seeds
  • 1/4 cup thinly sliced red cabbage for color
  • 1/2 avocado sliced

Equipment

  • Large mixing bowl
  • Salad spinner
  • Cutting board
  • Chef's knife
  • Measuring spoons and cups

Method
 

  1. Prep the kale by removing the tough center stems and tearing or chopping the leaves into bite-sized pieces. Rinse thoroughly and dry well, preferably using a salad spinner.
  2. Place the kale in a large bowl and drizzle with olive oil and lemon juice. Add the kosher salt. Using clean hands, massage the kale for 2-3 minutes until it begins to soften and turn a deeper green color.
  3. Drizzle the massaged kale with honey mustard dressing and toss until all leaves are lightly coated.
  4. Add the sliced grilled chicken, arranging it evenly throughout the salad.
  5. Distribute the thinly sliced apple pieces throughout the salad.
  6. Sprinkle the toasted almonds over the salad.
  7. Add the shredded parmesan cheese, distributing it evenly throughout the salad.
  8. Season with freshly ground black pepper and gently toss all ingredients together.
  9. Serve immediately for maximum freshness, or chill for 10 minutes to allow the flavors to meld together.

Notes

  • For meal prep, store the dressing separately and add just before eating.
  • Add the apple slices right before serving to prevent browning, or toss them with a little lemon juice.
  • Massage the kale thoroughly - this is key to removing bitterness and creating tender greens.
  • Toast the almonds in a dry pan for 3-4 minutes until fragrant for the best flavor.
  • This salad keeps well in the refrigerator for up to 2 days.