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bowl of Chick-fil-A market salad with forks

Copycat Chick-fil-A Market Salad


  • Author: Brooke
  • Prep Time: 50 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 10 cups 1x

Description

Skip the drive through, and learn how to make a healthy copycat version of Chick-fil-A’s market salad.  The homemade zesty apple cider dressing recipe and the chicken marinade will leave you wondering why you didn’t try this delicious recipe sooner.


Scale

Ingredients

For the Chicken and Marinade

  • 2 boneless skinless chicken breasts
  • 1 cup extra virgin olive oil (240 ml)
  • 1/3 cup apple cider vinegar (80 ml)
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper

For the Zesty Apple Cider Vinaigrette

  • 3 tablespoons apple cider vinegar (45 ml)
  • 3 tablespoons honey (45 ml)
  • 1 1/2 tablespoons freshly squeezed lime juice (22 ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil (120 ml)

For the Market Salad

  • 2 chicken breasts, marinated, cooked, and thinly sliced
  • 8 cups spring mix
  • 1/4 cup julienned carrot (30g)
  • 1/4 cup thinly sliced red cabbage (17g)
  • 1 cup blueberries
  • 12 strawberries, hulled and quartered (202g)
  • 1 cup Granny Smith apple, diced (120g)
  • 1 cup red Gala apple, diced (120g)
  • 1/4 cup blue cheese, crumbled
  • 1/2 cup glazed pecans (67g)
  • 1/2 cup granola
  • 3 tablespoons sliced almonds (13g)
  • 1 tablespoon raisins (12g)
  • 1 tablespoon craisins (14g)
  • 3/4 cup zesty apple cider vinaigrette

Instructions

Chicken Marinade (Makes 1 1/4 cups)

  1. Pat chicken dry with paper towels, cover in plastic wrap, and place on a cutting board.  Use a meat mallet or rolling pin to flatten each chicken breast one at a time, then transfer them to a gallon size zip-top bag.
  2. Put all the ingredients for the marinade in a small bowl and whisk them together.  Pour it into the zip-top bag so the chicken is fully covered.  Squish the marinade around in the bag so the chicken is coated.
  3. Place in the fridge for a minimum of six hours or overnight.
  4. Let the chicken rest at room temperature for 30 minutes before cooking.  Remove the chicken from the zip-top bag and place on a plate.  Blot off the extra marinade with a paper towel, then discard the marinade and bag.
  5. In a 10 inch cast iron skillet, heat up 1 tablespoon of olive oil over medium high heat. (CFA uses peanut oil instead.)  Place one chicken breast in the skillet, reduce the temperature to medium after a minute, and cook for a total of 5 minutes.  Flip once and cook the other side.  Cook until the chicken has an internal temperature of 165 F.  Repeat with the other chicken breast.
  6. Remove the chicken from the skillet and place on a plate.  Tent with foil or wax paper and let the meat rest for 5 to 10 minutes.
  7. Once the meat has cooled, slice thinly against the grain.

Zesty Apple Cider Vinaigrette (Makes 3/4 cup)

  1. Put all the ingredients except the olive oil in a small bowl and whisk.
  2. Slowly add the oil while whisking constantly.
  3. Taste and adjust seasonings, adding a bit more honey, lime juice, or black pepper as desired.
  4. Pour into a salad dressing container or small mason jar and store covered in the fridge.

Market Salad (Makes 10 cups)

  1. Place 2 cups of spring mix on each plate.  Sprinkle on the carrots and the red cabbage.
  2. Add the fresh fruit next (the green and red apples, blueberries, and strawberries).
  3. Add the dried fruits (raisins and craisins), the nuts (sliced almonds and candied pecans), and the granola.
  4. Sprinkle on the crumbled blue cheese and place strips of chicken breasts on top of the salad.
  5. When ready to eat, drizzle on the zesty apple cider vinaigrette.  Enjoy immediately.

Notes

  • For the best flavor, marinate the chicken for at least 6 hours.
  • Let the chicken cook a bit longer before flipping if it’s sticking.
  • Allow the cooked chicken to cool before slicing to get it to slice thinly.
  • Keep the ingredients separate until you want to eat it for maximum freshness.
  • For a customized salad, let guests put on their own toppings.
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: chick fil a, salad dressing, copycat

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