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Kale Crunch Chicken Salad serve
Lucy

Kale Crunch Chicken Salad

The Kale Crunch Chicken Salad is a wholesome, protein-packed dish that’s as delicious as it is nutritious. Featuring tender shredded chicken, hearty kale, crunchy almonds, and a tangy apple cider vinaigrette, this salad is perfect for lunch, dinner, or meal prep. Whether you’re a fan of Chick-fil-A’s kale crunch salad or simply looking for a healthy and flavorful option, this recipe is a must-try.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 1 large bowl of salad
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 4 cups kale washed, stems removed, and chopped
  • 2 cups shredded green cabbage
  • 2 cups shredded chicken poached, baked, or rotisserie
  • ¼ cup roasted almonds or sunflower seeds for a nut-free option
  • Optional: ½ cup shredded carrots or ¼ cup dried cranberries for added sweetness
For the Dressing:
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup for vegan
  • ¼ teaspoon salt
  • Dash of black pepper

Method
 

Prepare the Kale and Cabbage:
  1. Wash and dry the kale thoroughly. Remove the stems and chop the leaves into bite-sized pieces.
  2. Massage the kale with a pinch of salt or a drizzle of olive oil for 2–3 minutes to soften it.
  3. Combine the kale and shredded cabbage in a large salad bowl.
Cook and Shred the Chicken:
  1. Poach chicken breasts in lightly salted water or broth until cooked through (internal temperature of 165°F/74°C). Alternatively, use leftover baked or rotisserie chicken.
  2. Once cooled, shred the chicken using two forks or your hands.
Make the Dressing:
  1. In a small bowl or jar, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
Assemble the Salad:
  1. Add the shredded chicken and roasted almonds to the bowl with the kale and cabbage.
  2. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve and Enjoy:
  1. Transfer the salad to plates or bowls and serve immediately. Optionally, top with shredded carrots, dried cranberries, or extra almonds for added flavor and texture.

Notes

  • Variations: Swap chicken with baked tofu or chickpeas for a vegetarian option. Add sliced avocado or Parmesan cheese for extra creaminess.
  • Make Ahead: Store salad and dressing separately for up to 3 days. Dress just before serving to maintain freshness.
  • Pro Tip: Toast the almonds in a dry skillet for enhanced flavor and crunch.