Harvest Chicken Salad
Wendy's Restaurant Copycat Restaurant
Wendy's Restaurant Copycat Restaurant
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Ingredients

  • 4 ounces butter lettuce, washed, rinsed, cut into 1 inch pieces
  • 4 ounces Romaine lettuce, washed, rinsed, cut into 1 inch pieces
  • 1 ounce French Mustard Vinaigrette
  • 1 ounce Balsamic Vinaigrette
  • 3 ounces quinoa, cooked
  • 3 ounces farro, cooked
  • 1/2 ounce French Mustard Vinaigrette
  • 6 ounces chicken breast, boneless, skinless, cooked, cut into 1 inch pieces
  • 4 ounces cherry tomatoes, cut in half
  • 2 ounces edamame, steamed, shells removed
  • 2 ounces cucumber, peeled, seeded, cut into 1/2 inch pieces
  • 2 ounces green beans, cooked, cut into 1/2 inch pieces
  • 2 ounces green apples, cored, cut into 1/4 inch pieces
  • 1/4 teaspoon kosher salt
  • pinch of black pepper, ground
  • 2 ounces French Mustard Vinaigrette
  • 1 ounce Balsamic Vinaigrette
  • 1 ounce almonds, chopped into small pieces
  • 1/2 ounce arugula
  • lemon juice, fresh squeezed
  • olive oil
  • parmesan cheese, grated
  •  
  • French Mustard Vinaigrette
  • 1/2 shallot, minced
  • 1/2 tablespoon Dijon mustard
  • generous pinch of salt
  • 2 tablespoons lemon juice
  • 1-2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

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