• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • July 4th Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Salad Recipes

Chick-fil-A Lemon Kale Caesar Salad Copycat

Published: May 6, 2021 · Modified: Dec 11, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

2515 shares
  • 312
Jump to Recipe

Do you love Chick-fil-A's salads so much, you want to eat them everyday for lunch? Our copycat Chick-fil-A lemon kale Caesar salad will stay within your budget, and will help you stay healthy. Keep reading to learn how to make their famous marinade, the spice rub, and their newest dressing: the lemon Caesar vinaigrette. You'll learn all the secrets to make the healthiest main course on CFA's 2021 menu.

Want to know Chick-fil-A's other healthy salads? Market salad and kale crunch salad are their other tasty and nutritious options. Try our kale Christmas wreath salad for a festive salad, too.

bowl of lemon kale Caesar salad.
Jump to:
  • Ingredients
  • Variations
  • How to Make Chick-fil-A Lemon Kale Caesar
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Copycat Chick-fil-A Recipes
  • Recipe
  • Comments

Ingredients

bowls of ingredients for Chick-fil-A lemon kale Caesar.

Most of the ingredients in this fresh spring salad are pantry staples, and are easy to find at your local grocery store. Here's the key ingredients you'll need:

  • Salad: We used mostly romaine lettuce and a little bit of curly kale.
  • Meat: We used boneless, skinless chicken breast. It's marinaded in a pickle juice and milk mixture, rubbed with spices, grilled, and cut into nuggets.
  • Cheese: We shaved a block of hard Parmesan cheese with a box grater and veggie peeler to make the shards.
  • Crouton Substitute: Chick-fil-A uses a lemon Parmesan panko topping instead of the croutons that a traditional Caesar salad has. We swapped the panko for crushed Parmesan crisps, which are cheesy, crunchy, and gluten free. We found that the panko crumbs got very soggy once the dressing was added, sank to the bottom, and didn't provide the desired crunch. If you want to make the panko topping, read the recipe card notes section.
  • Citrus: We used a fresh lemon cut into wedges. Make sure each salad has at least 2 wedges, which should be squeezed onto the greens before enjoying.
  • Dressing: We made our own version of Chick-fil-A's lemon Caesar vinaigrette.

See recipe card for full information on ingredients and quantities.

Variations

  • Need this vegan? Omit the chicken and use vegan cheese.
  • Need to reduce the calories? Skip the vinaigrette and drizzle the salad only with freshly squeezed lemon juice.
  • Need this keto? Leave out the powdered sugar from the rub and the sugar from the vinaigrette.
  • Can't eat lettuce? Swap out the romaine for kale and accent it with Swiss chard or spinach.
  • Want a different protein? Try roasted chickpeas, grilled shiitake or portabella mushrooms, or marinated shrimp.

How to Make Chick-fil-A Lemon Kale Caesar

marinating the chicken and making the dressing.
  1. Pound two large boneless, skinless chicken breasts them thin with a meat mallet, then place in a zip-top bag. Whisk the pickle juice and milk together to make the marinade, and pour it into the bag. Massage the marinade into the chicken, then refrigerate for 2 to 24 hours. (image 1)
  2. Pour the dressing ingredients (except the oils) into a small mason jar. Place the lid on and give it a good shake, then pour in the oils and shake again. Place in the fridge until ready to use. Shake before using, as settling will occur. (image 2)
seasoning and tenting the chicken.
  1. Take the chicken out 30 minutes before grilling to help the meat warm up to room temperature. Blot both sides dry with a paper towel, then rub the spice rub onto both sides of the each chicken breast. This will help make the chicken taste more flavorful. (image 3)
  2. Grill the chicken in a cast iron grill pan on the stovetop. Allow the meat to rest tented for 10 minutes to let the chicken finish cooking and for the juices to redistribute. (image 4)
chicken nuggets with chopped lettuce.
  1. Once the chicken has cooled enough to handle, slice it across the grain into nugget shapes, then pour the meat juices over top. (image 5)
  2. Prep the lettuce by removing the ribs and cutting it into smaller pieces. (image 6)
squeezing lemon on the salad and serving.
  1. Assemble the salad with a base of romaine lettuce, curly kale, Parmesan shards, Parmesan crisps, 10 grilled chicken nuggets, and two lemon wedges. Just before serving, squeeze the two lemon wedges on each salad and drizzle on the vinaigrette. (image 7)
  2. Enjoy this lemon kale Caesar! To round out your meal, serve this main course with Chick-fil-A drinks, like homemade lemonade or sweet tea. You can combine the two to make their new Sunjoy (an Arnold Palmer). Or, you can reach for an indulgent CFA milkshake for dessert! (image 8)

Recipe FAQs

Is this lemon kale Caesar salad healthy?

As of May 2021, this new entree is Chick-fil-A's healthiest main course. One salad from the restaurant contains 470 calories, 24g fat, 22g carbs, and 43g protein. (This includes the 14g lemon Parmesan panko topping, but not the dressing.) Their dressing has 140 calories for 2 tablespoons or 2 ounces (56g).
For a similar serving size, our copycat version has 570 calories, 22.8g fat, 15g carbs, and 73.6g protein. (This includes 14g Parmesan crisps for the topping, but not the dressing.) Our copycat dressing has 156 calories for 2 tablespoons. For more nutritional information, please scroll to the end of the recipe card.

What does Chick-fil-A's newest salad taste like?

The ingredients are light, crunchy and refreshing. It tastes like lemon, thanks to the freshly squeezed lemon and the lemon Caesar vinaigrette, and a little bit cheesy thanks to the Parmesan shards and panko topping.

How much does it cost?

For one large salad, it costs $7.99 at our local restaurant. It's $2.00 less if you want it without the grilled chicken.

What dressing is paired with this salad?

CFA's lemon Caesar vinaigrette was made specifically for this spring main course. It's a light dressing with only 140 calories, 13g fat, 6g carbs, 5g sugar, and 400mg sodium per 56g serving. It's made with 22 ingredients, which are listed on the back of the package.
Our version leaves out the water, xantham gum, potassium sorbate, sodium benzoate, and calcium disodium.

When did this salad makes its debut on the Chick-fil-A menu?

On Monday, April 27, 2021, this salad was released on the menu nationwide in the U.S. as a limited time offering. We encourage you to try out the real deal if you live near this famous fast food restaurant, then make our version and tell us what you think in the comments below.

Serve

Looking for other Chick-fil-A salads to try? You'll want to try our recipes for Asian salad, spicy Southwest salad, and Cobb salad.

holding a forkful of grilled chicken nuggets.

Expert Tips

  • Marinate the meat for 2 to 24 hours; at least 4 hours is best.
  • Don't skip the lemon zest in the spice rub.
  • Don't flip the chicken if it's stuck; cook a little longer, then flip.
  • For maximum freshness and crunch, assemble just before eating.
  • To make your own lemon Parmesan panko topping like Chick-fil-A uses, read the "Recipe Notes" section in the recipe card below.

Other Copycat Chick-fil-A Recipes

  • drizzling a spoonful of avocado lime ranch into a bowl.
    Avocado Lime Ranch - Chick-fil-A Copycat
  • bowl of Chick-fil-A market salad with forks
    Copycat Chick-fil-A Market Salad
  • two glasses of Chick-fil-A frosted coffee with paper straws.
    Copycat Chick-fil-A Frosted Coffee
  • pouring a spoonful of creamy salsa dressing into a glass jar.
    Creamy Salsa Dressing

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

bowl of lemon kale Caesar salad with a fork

Chick-fil-A Lemon Kale Caesar Salad Copycat

Forget takeout and make our copycat Chick-fil-A lemon kale Caesar instead!  It has grilled chicken nuggets served on a bed of crispy greens with Parmesan shards and lemon wedges, and everything's drizzled with a mouthwatering lemon Caesar vinaigrette.  This is gluten free and keto friendly.
5 from 5 votes
Print Pin FavoriteSaved! Rate
Course: Salad
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Servings: 2 servings
Calories: 892kcal
Author: Brooke & Emma

Ingredients
 

For the Marinade

  • ½ cup dill pickle juice, strained
  • ½ cup whole milk
  • 2 large boneless skinless chicken breasts, pounded thin

For the Spice Rub

  • 2 tablespoons powdered sugar
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 tablespoon lemon zest
  • 3 tablespoons olive oil, for grilling the chicken breasts

For the Lemon Caesar Vinaigrette

  • ¼ cup soybean oil
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 2 teaspoons distilled vinegar
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon lemon zest, from one lemon
  • ½ teaspoon frozen concentrated lemonade
  • ½ teaspoon frozen concentrated orange juice
  • ¼ teaspoon white wine
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning, crushed
  • â…› teaspoon dry mustard
  • â…› teaspoon freshly squeezed lime juice, from half a lime
  • â…› teaspoon onion powder

For the Salad

  • 8 cups romaine lettuce, rinsed, dried, and cut into bite-sized pieces
  • â…“ cup curly kale, ribs removed and torn into small pieces
  • 0.7 oz Parmesan cheese shards
  • 4 lemon wedges, seeds removed
  • 1 oz Parmesan crisps, broken into small pieces
  • 20 chicken nuggets, from the two grilled chicken breasts
Keep your screen on while you work!

Instructions

Marinating the Chicken

  • Place one large boneless, skinless chicken breast into a zip top bag.  Keep the bag open to let the air escape and pound it thin using the flat end of the meat mallet.  Repeat with the other breast.
  • Combine the pickle juice and milk in a 2-cup measuring cup.
  • Pour the marinade into the bag of chicken breast, then seal it.  Massage the marinade into the meat with your hand, then refrigerate for 2 to 24 hours.

Making the Spice Rub

  • Mix together all the dry ingredients with a spoon, then add the lemon zest.  Cover and refrigerate until needed.

Making the Lemon Caesar Vinaigrette

  • Pour all the dressing ingredients except the two oils into a small mason jar.  Tightly screw on a lid and shake well, then add the oils and shake again until well combined.  Store in the fridge for up to 1 week.  Makes ½ cup.

Grilling the Chicken

  • Take the chicken out of the fridge and allow it to warm up to room temperature before grilling, about 30 minutes.
  • Use paper towel to pat dry both sides of each chicken breast.
  • Sprinkle the rub on the meat, then rub it on both sides of each breast.
  • Pour 2 tablespoons of olive oil into a 10-inch cast iron grill pan and allow it to heat up for 2 minutes over medium high heat.  Carefully place one chicken breast on the grill.  Cook for 1 minute, then reduce the heat to medium low and cook for 4 minutes.  Use a pair of tongs to flip the chicken, then cook for 4 minutes on the other side, or until it has an internal temperature of 165 F on a meat thermometer.  Repeat with the other breast.
  • Place the grilled chicken breast on a clean plate, cover loosely with foil, and allow it to rest for 10 minutes.  During this time, the chicken will continue to cook and will release its juices.
  • Use a sharp knife to cut the cooled chicken breasts into nugget-sized pieces, making sure to slice against the grain of the meat.  You should have 40 to 45 nuggets.

Finishing the Salad

  • Fill a plate with the romaine lettuce, then sprinkle on the kale and Parmesan cheese chards.  Place 10 grilled chicken nuggets on each salad.  Sprinkle on the Parmesan crisps, and place two lemon wedges on the edge of the plate.  Just before eating, drizzle 1-2 tablespoons of the lemon Caesar vinaigrette on top.  Make sure that each guest squeezes both lemon wedges over the salad right before eating for the best flavor.

Notes

  • Marinate the meat for at least 4 hours for the best flavor, but 24 hours is even better.  Don't go beyond 24 hours, as the marinade will start to break down the proteins in the meat too much.
  • For the maximum lemon flavor, don't skip the zest in the spice rub.
  • Have patience when grilling; flip the chicken when it doesn't stick to the pan.
  • Assemble the salad right before eating for maximum freshness and crunch.
  • To make the lemon Parmesan panko topping: toss plain panko bread crumbs, lemon zest, olive oil, grated Parmesan cheese, and ¼ teaspoon salt. Spread on baking sheet and bake at 350 F for 8 minutes or until golden brown.

Nutrition

Calories: 892kcal (45%)Carbohydrates: 36g (12%)Protein: 39g (78%)Fat: 68g (105%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 21gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 100mg (33%)Sodium: 2617mg (114%)Potassium: 1159mg (33%)Fiber: 6g (25%)Sugar: 21g (23%)Vitamin A: 17873IU (357%)Vitamin C: 52mg (63%)Calcium: 449mg (45%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Chipotle Fresh Tomato Salsa (Copycat Recipe)
Virgin Raspberry Daiquiri »

Reader Interactions

Comments

  1. Sandy

    August 04, 2023 at 2:51 pm

    5 stars
    This is the best of the best salad dressing ever

    Reply
    • Emma Fajcz

      August 05, 2023 at 6:53 am

      Sandy, We are so glad you enjoyed this salad dressing so much. We agree, it's a keeper.

      Reply
  2. Kelly

    January 11, 2023 at 4:43 pm

    5 stars
    This salad is phenomenal. it takes a little time to make, but it is so worth the reward at the end. Thank you so much.

    Reply
    • Emma

      January 13, 2023 at 11:20 am

      You're welcome, Kelly! We're so happy that you enjoyed the salad!

      Reply
  3. Wendy D Mitchell

    July 27, 2021 at 4:57 pm

    5 stars
    I made and served this alongside the original salad from CFA. It is AWESOME. My wallet is almost as happy as my tummy. NOTE: I didn’t make the chicken as we are a vegetarian household.

    Reply
    • Emma

      July 31, 2021 at 7:55 am

      So glad you and your family enjoyed the salad, Wendy! This is one of our family's favorites, too.

      Reply
  4. Alex

    May 07, 2021 at 7:10 am

    5 stars
    The chicken is chewy, tender, and juicy. The parmesan cheese shards add a flavorful touch, and the romaine and kale are crunchy. Love it!

    Reply
    • Emma

      May 07, 2021 at 7:11 am

      Thank you so much, Alex! Marinating the chicken and cooking it just until it's done helps ensure a juicy result.

      Reply
  5. Beth

    May 07, 2021 at 7:09 am

    5 stars
    This is a delightfully fresh and crunchy salad! The strong lemon flavor and the yummy chicken are perfect together. There is more kale in this version, and the parm crisps aren't as soggy as the bread crumbs that Chick-fil-A uses. The dressing is lovely. I like this copycat version even better than the Chick-fil-A original one!

    Reply
    • Emma

      May 07, 2021 at 7:11 am

      That's wonderful to hear, Beth! We're so glad that you liked our version of this salad!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate July 4th with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

July 4th Recipes

  • large white bowl filled with cowboy caviar
    Cowboy Caviar
  • baked muffaletta bread sliced in half on a cutting board.
    Perfect Muffaletta Bread
  • slice of sour cream pound cake on a white plate
    Sour Cream Pound Cake
  • bowl of broccoli salad
    Broccoli Salad with Bacon

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour