Chick-fil-A Market Salad is my favorite salad of all time to make at home.

It has all the flavors: Creamy blue cheese crumbles. Tender, thinly-sliced chicken. Fresh and sweet apples, blueberries, and strawberries. Crunchy Homemade Granola - Basic Honey Nut Flavor with sliced almonds. Tangy homemade apple cider vinaigrette.

This recipe is inspired by the Chick-fil-A market salad, of course, but is my take on it and not intended to be an exact replica.

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Why Make Chick-fil-A Market Salad at home?

Many reasons.

If you thought what you were eating at Chic-Fil-A tasted fresh, then this salad will blow your mind. You just can't beat the taste of homemade, especially if you make both the granola and dressing from scratch as I do.

You're in charge of quality-control. Some of the ingredients in the Chick-fil-A salad are a little questionable. When you make it from home, I can guarantee your salad will be free of soybean oil, modified corn starch, yeast extract, chicken fat, corn syrup, and potato starch.

Also, it costs $10 for just a single portion of this salad at Chick-fil-A. If you make it from home, you can make it for $15-20 (depending on your area) and that will cover your family's lunches or dinners for several days! That boils down to $2-3 per serving or less.

Gluten Free Honey Granola Recipe:

I made a separate post for my Gluten Free Honey Granola made in this salad because it also doubles as a topping for yogurt by increasing the amount of cinnamon.

I highly suggest trying out this granola if you have the time, especially if you have to eat a gluten-free diet.

How to Make Chick-Fil-A Market Salad:

You only have to cook one thing. Chicken. In this recipe, I just season the chicken and throw it in the oven to bake. It's hands-free cooking and the chicken always turns out perfectly moist.

Preheat the oven to 350 F.
Trim the chicken of excess fat. Place in a baking dish with a little bit of water at the bottom. This helps keep the chicken moist as it bakes.
Drizzle a tablespoon or so of oil over the chicken breasts. Sprinkle with salt, pepper, and smoked paprika. Rub the seasonings into the chicken until evenly spread over the front and sides.

Bake for 25-35 minutes, or until a meat thermometer reads 165 F at the thickest part of the chicken breast. Remove from oven and allow to cool. Then, chill the chicken in the refrigerator for several hours or overnight until ready to serve. It's much easier to slice this way. Allowing it to cool and chill completely also locks in the juices.

Tip: Never butterfly your chicken breasts for this recipe. I find leaving them whole produces the most tender final result.

(Optional) While the oven is still warm, make the granola.
Make the Apple Cider Vinaigrette. Add all of the dressing ingredients to a mason jar and shake until combined. Keep refrigerated.

To Assemble the Chick-Fil-A Market Salad:

Lay a bed of greens on a dinner plate or a large salad bowl. I like to use a mix of spring greens with some purple lettuce.
Slice the chicken breast into thin strips. Fan out on one side of the plate, on top of the salad greens.
Add a row of blue cheese, a row of apples cut into 1" chunks and drizzled with lemon juice, a row of granola, a row of halved strawberries, and then a row of blueberries.
Drizzle with Apple Cider Vinaigrette.
Enjoy!

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