Copy Cat Recipe for Chick Fil A Kale Salad: Crunchy Greens With Parmesan Dressing

This copycat version delivers the signature crunch and fresh flavors of the original restaurant favorite. The secret lies in massaging the kale to soften its texture while keeping it vibrant and crisp.

Tossed with sweet green apples, dried cherries, and nutty toasted almonds, every bite offers perfect balance. The creamy parmesan dressing ties all the components together with its rich, tangy profile.

Unlike typical salads that wilt quickly, this creation stays crisp for hours after dressing. It’s the kind of dish that feels indulgent but is packed with nutrients.

Serve it as a light lunch or alongside your favorite main course for a satisfying meal.

Ingredients for Copy Cat Recipe for Chick Fil a Kale Salad

Fresh kale, crisp apples, and toasted almonds create this vibrant, restaurant-worthy salad.

The kale needs to be fresh and vibrant—look for deep green, firm leaves at Whole Foods or your local farmers market. Lacinato (dinosaur) kale works too if curly isn’t available. For the apples, Fuji or Gala bring the right sweetness without overpowering the salad. The dried cherries add that signature pop of color and chew (look for Maranatha or Bare Snacks brands at most grocers).

No dried cherries? Dried cranberries or golden raisins work in a pinch. Swap green apples for pears if that’s what you’ve got. For a nut-free version, sunflower seeds or pumpkin seeds add great crunch. The dressing is flexible—if you’re avoiding honey, maple syrup at a 1:1 ratio keeps it vegetarian. Greek yogurt can replace the sour cream if you want a lighter touch.

Massaged kale stays crisp for 2-3 days in the fridge, but dress it fresh for best texture. Keep apples uncut until serving to prevent browning. The dressing holds for 5 days in a jar—shake before using. Toast extra almonds and store in a cool place for up to 2 weeks.

Step-by-Step Instructions for Kale Salad

This method delivers crisp, flavorful greens with a creamy dressing that ties everything together beautifully.

Step 1: Prepare the Kale Base

Start by washing the 1 lb curly kale thoroughly under cold water. Remove the tough stems and finely chop the leaves into bite-sized pieces. I like to stack several leaves, roll them tightly, and slice thinly for even texture.

Place the chopped kale in a large bowl and drizzle with the 1 tbsp olive oil. Massage the oil into the leaves for 2-3 minutes until the kale softens and turns a deeper green. This step tenderizes the leaves and removes any bitterness.

Step 2: Toast the Almonds and Prep Toppings

In a dry skillet over medium heat, toast the 0.5 cup sliced almonds for 3-4 minutes until they turn golden brown and become fragrant. Stir frequently to prevent burning. Transfer to a plate to cool.

Core and thinly slice the 2 whole green apples. Toss them immediately with a splash of the 2 tbsp lemon juice to prevent browning. Chop the 0.5 cup dried cherries into smaller pieces if they’re large. Set all toppings aside.

Step 3: Create the Parmesan Dressing

In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, remaining lemon juice, 1 tbsp Dijon mustard, and 2 tbsp honey until smooth.

Add the 0.5 cup Parmesan cheese, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk again until fully combined. Taste and adjust seasoning if needed—the dressing should be tangy with a hint of sweetness.

Step 4: Assemble the Salad

Pour about three-quarters of the dressing over the massaged kale. Using clean hands or salad tongs, toss gently to coat every leaf evenly. The kale should glisten but not be soggy.

Add the sliced green apples, dried cherries, and toasted almonds. Drizzle with the remaining dressing and toss once more. The apples should remain crisp, the cherries plump, and the almonds crunchy throughout.

Serve immediately while the toppings are at their freshest. Each bite should offer a perfect balance of textures: tender kale, sweet-tart apples, chewy cherries, and crunchy almonds all tied together with the creamy Parmesan dressing.

Essential Equipment for This Recipe

Mixing Bowls

You’ll need a large mixing bowl for the kale—at least 4-quart capacity to give your hands room to massage the greens properly. I use a stainless steel bowl from Cuisinart because it’s durable and won’t absorb odors. 💛

Cutting Tools

A sharp chef’s knife (8-inch) is essential for finely chopping the kale and apples. Pair it with a large cutting board—I prefer bamboo for its gentle surface that won’t dull your blade. A microplane grater makes quick work of the Parmesan cheese.

Skillet for Toasting

Use a heavy-bottomed skillet (10-inch) for toasting the almonds evenly. My go-to is a cast iron skillet from Lodge—it distributes heat perfectly and lasts forever. Avoid nonstick for this step; the high heat can damage the coating.

Whisk and Measuring

A wire whisk ensures smooth, lump-free dressing. I love the OXO Good Grips whisk for its comfortable handle. For measurements, keep dry and liquid measuring cups handy—Pyrex glass is my trusted brand for accuracy.

Salad Tongs

Invest in a pair of long salad tongs for tossing the kale with dressing. The 12-inch tongs from RSVP International give you perfect control. They also work great for serving without crushing the greens.

Storage Containers

For leftovers, use airtight containers—Glasslock or Rubbermaid work well. A mason jar is perfect for storing extra dressing. These keep your salad fresh for 2-3 days in the fridge. 🥗

Frequently Asked Questions