Salads

Copycat Wendy's Berry Almond Chicken Salad

Niki Maxwell
July 07, 2013
102
4
1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted

Berry Poppy Seed Dressing
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds
For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.
Nutritions

Calories
703

Sodium
982mg
40% DV

Fat
22g
34% DV

Protein
26g
52% DV

Carbs
107g
36% DV

Fiber
9g
39% DV
Lunch American Low-Calorie Chicken Refrigerated

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