Wendy's Pecan Apple Salad Copycat
This refreshing salad combines crisp apple slices, crunchy candied pecans, tangy cranberries, creamy blue cheese, and grilled chicken, all drizzled with a bright pomegranate-apple cider vinaigrette.
Ingredients
For the Base
- 4 cups Spring mix or romaine lettuce Enough for 4 servings
For the Toppings
- 2 medium Grilled chicken breast, sliced Cooked and sliced
- 1 whole Red apple (Gala or Fuji), thinly sliced For sweetness and crispness
- 0.25 cup Dried cranberries
- 0.25 cup Candied pecans
- 0.25 cup Crumbled blue cheese Swap for crumbled feta or goat cheese if desired
- to taste Salt and pepper
For the Vinaigrette
- 0.25 cup Pomegranate juice Substitute with unsweetened cranberry or grape juice if needed
- 2 tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp Honey or maple syrup Use maple for a vegan option
- 0.33 cup Olive oil Light-tasting olive oil is preferred
- a pinch Salt
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Grill over medium-high heat until cooked through, about 6–8 minutes per side.
- Let the chicken rest for 5 minutes before slicing.
- Wash and dry the greens thoroughly.
- Place the greens in a large serving bowl or divide among individual plates.
- Thinly slice the apple and scatter over the greens.
- Sprinkle dried cranberries, candied pecans, and crumbled blue cheese on top.
- Slice the rested grilled chicken and arrange it over the salad.
- In a small bowl, whisk together the vinaigrette ingredients until smooth.
- Drizzle the dressing over the salad just before serving.
Notes
For the best crunch, add candied pecans just before serving. For aigent variation, consider adding a pinch of cayenne to the vinaigrette or use different nuts.