Description
This Chick Fil A Kale Salad features fresh kale, crunchy cabbage, shredded carrots, roasted almonds, and dried cherries, all tossed in a tangy maple vinaigrette. Optional grilled chicken adds protein, while crumbled feta or goat cheese brings a creamy contrast
Ingredients
Scale
Salad Base:
- 4 cups of fresh kale (Lacinato or curly), stems removed and chopped
- 1 cup of shredded cabbage
- 1/2 cup of shredded carrots
- 1/4 cup roasted almonds (or pecans), roughly chopped
- 1/4 cup dried cherries (unsweetened)
- Grilled chicken breasts (2), sliced thinly (optional for added protein)
Maple Vinaigrette:
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper (to taste)
Instructions
Step 1: Prep the Kale
- Wash the kale: Rinse thoroughly under cold water and pat dry using a towel or salad spinner.
- Remove the stems: Strip the leaves from the stems and chop or tear into bite-sized pieces.
- Massage the kale: Add a pinch of salt and gently massage the kale for about 1-2 minutes. This softens the texture and reduces bitterness.
Step 2: Prepare the Maple Vinaigrette
- Whisk the ingredients: In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, and Dijon mustard.
- Season to taste: Add salt and pepper to your liking. Whisk until well combined and set aside.
Step 3: Roast the Nuts
- Preheat oven to 350°F (175°C).
- Roast the nuts: Spread the almonds or pecans on a baking sheet and roast for 8-10 minutes until they’re lightly browned and fragrant. Let them cool.
Step 4: Grill the Chicken (Optional)
- Season the chicken: Marinate the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken: Preheat the grill to medium-high heat and cook the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C).
- Rest and slice: Let the chicken rest for 5 minutes before slicing into thin strips.
Step 5: Assemble the Salad
- Mix the base ingredients: In a large bowl, combine the chopped kale, shredded cabbage, carrots, and roasted nuts.
- Add the dressing: Drizzle half of the maple vinaigrette over the salad and toss to combine.
- Add the toppings: Top the salad with dried cherries, crumbled cheese (optional), and grilled chicken slices.
Notes
For best results, massage the kale with a pinch of salt before assembling the salad. This helps soften the leaves and enhances their flavor, making the salad more tender and enjoyable.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Side Dish
- Method: Grilling, Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 700mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 60 mg