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My version of the Chick-fil-A Lemon Kale Caesar Salad tastes even better than the original! It's easy to make at home using simple ingredients, complete with grilled chicken and an incredible lemon vinaigrette. Including chicken made from scratch or leftovers, this easy caesar salad will take you just minutes to assemble!
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Chick-fil-A Lemon Kale Salad
If you know me, you know how much I love Chick-fil-A recipes... but you should also know how much I love to make my favorites at home, instead! Making your favorite recipes at home is budget-friendly and super easy, especially when it comes to the Chick-fil-A Lemon Kale Caesar Salad.
My version uses grilled chicken, marinated in an incredibly flavorful homemade marinade of milk and dill pickle juice, and finished with a zesty and sweet spice rub that complements the salad so well. Top it all off with lemon vinaigrette, panko breadcrumbs, and parmesan cheese, and you have a perfect salad.
The best part about making your own version of Chick-fil-A lemon kale caesar salad is the option to customize it or even use up leftover chicken from a previous meal. Add this easy main course salad recipe to your meal plan for the week after enjoying a chicken dinner - you will be so glad you did!
This has quickly become my new salad obsession. It is so good!
Teresa on Pinterest
Kale Chicken Salad Ingredients
For the Kale Salad
- Grilled Chicken Breast or Air Fryer Chick-fil-A Nuggets
- Romaine lettuce
- Kale
- Panko breadcrumbs
- Parmesan cheese
- Lemon wedges
For the Lemon Dressing
- Extra virgin olive oil
- White balsamic vinegar
- Sugar
- Salt
- Lemon juice
- Lemon zest
- Garlic powder
- Dry mustard
- Onion powder
You can make my version of Chick-fil-A Lemon Kale Caesar Salad using either grilled chicken or air fryer Chick-fil-A nuggets. Both work amazingly well in this easy caesar salad recipe - they are so yummy with the homemade lemon vinaigrette!
How to Make Kale Caesar Salad
- Add all dressing ingredients to a jar. Screw on the lid, then shake well. Store until ready to use. Lemon vinaigrette lasts 1 week in the refrigerator - give it a good shake before using.
- To make the breadcrumbs, add panko breadcrumbs and parmesan cheese to a baking tray. Broil in the oven on high for 1 minute. Be very careful not to walk away or let them burn! Gently remove them from the baking sheet to a plate or bowl once done baking. Then, add romaine lettuce, kale, and parmesan cheese to two salad bowls or deep plates.
- Arrange grilled chicken on the salads as you like.
- Sprinkle with the baked breadcrumbs. Add two lemon wedges to the edge of each plate and drizzle both salads with lemon vinaigrette. Serve, and enjoy!
Kale Chicken Salad Recipe Tips
- When broiling the breadcrumbs, make sure not to leave them in there for too long. 1 minute under the broiler on high is enough time to roast the breadcrumbs perfectly. Any longer and they will burn, so keep an eye on them.
- You can massage the kale, if you wish, by adding it to a bowl with some of the dressing and working it with your hands before assembling your salad. Massaging kale softens it and distributes the flavor of the dressing evenly throughout the leaves, giving the salad even more robust flavor.
- If you plan to store the dressing before using it, give it another good shake before adding it to your salad just to mix everything together again. Vinaigrettes separate in the fridge.
- Try adding Leftover Ham!
Grilled Chicken Temperature
Chicken should always read between 165°F and 175°F on a meat thermometer. Always use a meat thermometer to ensure the chicken is done cooking on the grill.
| Chicken Part | Grill Temperature | Lid Open or Closed | Cooking Time |
|---|---|---|---|
| Boneless Chicken Thighs | Medium to medium-high, 350°F-375°F | Closed | 6 minutes per side |
| Bone-in Chicken Thighs | Medium to medium-high, 350°F-375°F, lowered to 300°F | Closed | 4 minutes per side; lower heat to medium-low, cook another 3-5 minutes |
| Boneless Chicken Breasts (Large) | Medium-high to high, 375°F-400°F | Closed | 6-8 minutes per side |
| Bone-in Chicken Breasts (Large) | Medium-high, 375°F | Closed | 8-10 minutes per side |
Follow my step by step instruction on how to cook the perfect grilled chicken breast recipe.
Can this salad be made ahead of time?
You can make lemon kale caesar salad ahead of time by mixing the dressing separately, chopping the kale, and cooking and storing the chicken beforehand. I recommend you toast the breadcrumbs when you assemble the salad - it only takes a minute and will taste better fresh.
You can prepare the ingredients for the salad up to 3 days ahead of time if you're making the chicken early, and up to about 1 week ahead of time if you're only preparing the dressing ahead.
How to Store Leftover Kale Salad
Leftover salad with dressing tends to wilt if it's saturated with too much dressing. If you plan on having leftovers, don't use all of the dressing at once. Store the salad leftovers in an airtight container in the refrigerator with a folded paper towel over the top - this will absorb any excess moisture. Redress the salad when ready to enjoy the next day.
Chick-fil-A Salads FAQs
If you purchased your kale whole rather than pre-shredded in a bag, prepare it for the salad by cutting or tearing it from the stalk with a knife or your hands. Chop the kale roughly or rip it into pieces with your hands, then rinse it using a colander.
You do not need to massage the kale for a salad, but you can if you wish to do so. Kale that has been "massaged" (rubbed with a dressing using your hands) becomes softer and even more tasty than eating it as-is. If you want to massage your kale, add a portion of your lemon vinaigrette to only the kale, massage it with your hands, then continue with the remaining steps of the recipe to assemble the salad. Don't massage baby kale if using, it's already soft enough.
If you prefer, you can use any lettuce of your choose rather than kale. Try green leaf lettuce or spinach. If you substitute another lettuce for kale, I recommend adding a big of arugula for the flavor it adds.
Easy Salad Recipes
- Grilled Chicken Salad Recipe with Buttermilk Ranch Dressing
- Strawberry Chicken Salad with Honey Balsamic Dressing
- Cold Quinoa Salad with Chickpeas
- Burrata Salad
- Grilled Peach Salad
Chick-fil-A Recipes
For more chicken recipes like Greek Chicken and Potatoes, Pan-fried Chicken Breast, and more, plus inspiration on how to cook chicken perfectly, follow my Chicken Temperature Chart!
Kale Caesar Salad
Equipment
- 1 jar with lid for mixing dressing
- 2 deep plates or bowls
Ingredients
For the Dressing
- ½ cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar
- 3 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- zest from one lemon
- 1 Tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder
For the Salad
- 2 grilled chicken breasts - using our Chick-fil-A inspired grilled chicken breast recipe
- 4 cups romaine lettuce - chopped
- ½ cup kale chopped into small pieces
- ½ cup panko bread crumbs
- ½ cup parmesan cheese
- 4 lemon wedges
Instructions
- Add all dressing ingredients to a jar. Screw on the lid, then shake well. Store until ready to use. Lemon vinaigrette lasts 1 week in the refrigerator - give it a good shake before using.½ cup extra virgin olive oil,3 Tablespoons white balsamic vinegar,3 teaspoons sugar,½ teaspoon salt,zest from one lemon,1 Tablespoon lemon juice,¼ teaspoon garlic powder,¼ teaspoon dry mustard,¼ teaspoon onion powder
- To make the breadcrumbs, add panko breadcrumbs and parmesan cheese to a baking tray. Broil in the oven on high for 1 minute. Be very careful not to walk away or let them burn! Gently remove them from the baking sheet to a plate or bowl once done baking. Then, add romaine lettuce, kale, and parmesan cheese to two salad bowls or deep plates.4 cups romaine lettuce,½ cup kale chopped into small pieces,½ cup parmesan cheese,½ cup panko bread crumbs
- Arrange grilled chicken on the salads as you like.2 grilled chicken breasts
- Sprinkle with the baked breadcrumbs. Add two lemon wedges to the edge of each plate and drizzle both salads with lemon vinaigrette. Serve, and enjoy!4 lemon wedges
Notes
- When broiling the breadcrumbs, make sure not to leave them in there for too long. 1 minute under the broiler on high is enough time to roast the breadcrumbs perfectly. Any longer and they will burn, so keep an eye on them.
- You can massage the kale, if you wish, by adding it to a bowl with some of the dressing and working it with your hands before assembling your salad. Massaging kale softens it and distributes the flavor of the dressing evenly throughout the leaves, giving the salad even more robust flavor.
- If you plan to store the dressing before using it, give it another good shake before adding it to your salad just to
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