Chick-Fil-A Kale Salad Recipe
This Chick-Fil-A kale salad recipe is simple nutritious goodness dressed in an apple Dijon dressing that really makes it over the top delicious! It's very simple to make, and tastes like more than sum of it's parts.
Ingredients
- 5 cups curly Kale spines removed, finely chopped and packed
- 1½ cups cabbage shredded
- ⅓ cup almonds whole
Apple Dijon Dressing
- 1 tablespoon apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons maple syrup
- ¼ teaspoon sea salt
- 4 tablespoons olive oil
Instructions
Make The Apple Dijon Dressing
- In a small bowl, mix together the apple maple dijon ingredients.
- In a large salad bowl, mix together the curly kale and shredded cabbage. *see note 1.
- Pour the dressing over the salad and, using your hands, massage it into the salad for 3-5 minutes.
- Set the salad aside, while you toast your almonds. Place a dry skillet or frying pan on the stove over medium heat. Spread the almonds out in a single layer. Toast them for 5-10 minutes (or until they release their aroma), stirring frequently to ensure that they don't burn.
- Remove the pan from the heat and transfer the almonds to a plate or bowl to cool. Chop them finely and add them to the salad. Toss to combine, and serve.
Notes
- Be sure to remove the spine on your curly kale. For the cabbage, I recommend shredding it in a food processor. If you don't have a food processor, simply chop if finely by hand with a sharp knife.
- Storing leftovers: If your salad is already dressed, store in in an airtight container in the fridge for up to 24 hours. If it's not dressed, you can store it in an airtight container for 3-4 days.
Nutrition
Calories: 258kcalCarbohydrates: 15gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.003gSodium: 217mgPotassium: 452mgFiber: 6gSugar: 8gVitamin A: 8394IUVitamin C: 88mgCalcium: 268mgIron: 2mg
Tried this recipe?Let us know how it was!