Wendys Berry Almond Chicken Salad

Wendys Berry Almond Chicken Salad

Worldwide fast food chain Wendy’s is introducing its latest option in the salad category with the Berry Almond Chicken Salad. Highlighting the culinary movement of farm-to-table with ingredients straight from the farm, Wendy’s is the only national fast food chain to serve a salad with fresh berries during this season. The restaurant touts more than 6,500 locations worldwide.
Over the last year, Wendy’s salad sales have grown about 60 percent due to the many options available, including the Apple Pecan Chicken Salad, Baja Salad, Spicy Chicken Ceasar Salad and BLT Cobb Salad, all a part of the Garden Sensations line.
The newest salad consists of California strawberries, blueberries, romaine and iceberg lettuce, tossed with a spring mix made up of Lolla Rossa and Tango. California almonds roasted in sea salt complement the sweet of the berries, and rounding out the ingredients are pieces of Asiago cheese and grilled chicken breast. The salad is then topped with a fat-free raspberry vinaigrette made of acai berry juice.

Apple Pecan Chicken Salad

Ingredients

1 oz Bleu Cheese
4 1/2 cups Spring Mix
1/2 tbsp Balsamic Vinagrette
1/2 large Granny Smith Apple
1/6 cup Craisins
1/2 oz Honey Roasted Pecans
4 oz Chicken Breast, grilled and well seasoned

Directions

Prepare pecans (if necessary).
Cut granny smith apples into bite-sized pieces.
Toss lettuce, apples and craisins well with dressing.
Cut the warm chicken breast into chunks.
Top salad with pecans, cheese and chicken and enjoy.

Wendy's Oriental Mandarin chicken Salad

Wendy's Garden Sensation Mandarin Chicken Salad Copycat

SESAME DRESSING

• 1/2 cup corn syrup
• 3 tablespoons white distilled vinegar
• 2 tablespoons pineapple juice
• 4 teaspoons granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon ground mustard
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 1 dash garlic powder
• 1 dash ground black pepper
• 1/2 cup vegetable oil
• 1/2 teaspoon sesame seed

MANDARIN CHICKEN SALAD

• 4 chicken breast fillets
• 1 head iceberg lettuce , chopped
• 4 cups red leaf lettuce , chopped
• 1 1/3 cups canned mandarin orange segments
• 1 cup rice noodles
• 1 cup roasted sliced almonds

Directions:

1. 1
   Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
2. 2
   Slowly add oil to mixture (to create an emulsion).
3. 3
   Add sesame seeds and blend for just a couple seconds.
4. 4
   Pour dressing into a covered container (such as a dressing cruet) and chill until needed.
5. 5
   (1 1/2 CUPS DRESSING) Rub each chicken breast fillet with oil, then lightly salt and pepper each piece.
6. 6
   Grill on medium/high heat until done.
7. 7
   Chill chicken breasts in refrigerator.
8. 8
   When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate.
9. 9
   Arrange a cup of red leaf lettuce on the iceberg lettuce.
10. 10
    Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.
11. 11
    Arrange about 1/3 cup of mandarin orange wedges on each salad.
12. 12
    Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.
13. 13
    Add desired amount of sesame dressing and serve.