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Copycat Wendy’s Apple Pecan Salad

Copycat Wendy's Apple Pecan Salad - recipe card
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This copycat Wendy’s Apple Pecan Salad features crisp spring mix, sweet-tart apple slices, crunchy candied pecans, dried cranberries, and tangy blue cheese crumbles, all topped with juicy sliced chicken breast and a homemade pomegranate vinaigrette. It’s a satisfying, balanced meal with contrasting textures and flavors that rivals the original.

Ingredients

  • For the candied pecans: 1 cup pecan halves, 2 tbsp packed brown sugar, 1 tbsp unsalted butter, 1/4 tsp ground cinnamon, 1/8 tsp kosher salt
  • For the chicken: 2 boneless skinless chicken breasts (8 oz each), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp olive oil
  • For the pomegranate vinaigrette: 1/4 cup pomegranate juice, 2 tbsp red wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/4 cup extra-virgin olive oil
  • For the salad: 8 cups spring mix or mixed greens, 1 large Granny Smith apple (cored and thinly sliced), 1/2 cup dried cranberries, 1/2 cup crumbled blue cheese (about 2 oz)

Instructions

  1. Make the candied pecans: Place a medium skillet over medium heat and add 1 tablespoon unsalted butter. Once the butter melts and foams, add 1 cup pecan halves, 2 tablespoons packed brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon kosher salt. Stir constantly with a silicone spatula until the sugar completely coats the nuts and begins to caramelize, about 3 to 4 minutes. Immediately spread the pecans in a single layer on a sheet of parchment paper to cool completely; they will crisp as they cool.
  2. Season the chicken: Pat 2 boneless skinless chicken breasts dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest at room temperature for 5 minutes to season evenly.
  3. Cook the chicken: Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When the oil shimmers, carefully place the chicken breasts in the skillet. Cook without moving for 6 to 7 minutes until the bottom is deep golden brown and releases easily from the pan. Flip and cook another 6 to 7 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes before slicing against the grain into 1/2-inch strips.
  4. Meanwhile, make the pomegranate vinaigrette: In a small bowl or jar, combine 1/4 cup pomegranate juice, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until smooth. While whisking continuously, slowly drizzle in 1/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Set aside.
  5. Prepare the apple: Core the Granny Smith apple and slice it into thin half-moons, about 1/8 inch thick. If not assembling immediately, toss the slices with a squeeze of lemon juice to prevent browning.
  6. Assemble the salad: Divide 8 cups of spring mix evenly among 4 large plates or bowls (about 2 cups each). Top each portion with one-quarter of the sliced apple, 2 tablespoons dried cranberries, 2 tablespoons crumbled blue cheese, and a generous sprinkle of candied pecans.
  7. Finish and serve: Arrange the sliced chicken breast over each salad. Drizzle with about 2 tablespoons of pomegranate vinaigrette per serving, or to taste. Serve immediately, passing extra dressing on the side.
  8. Storage tip: Store any leftover chicken, candied pecans, and dressing separately in airtight containers in the refrigerator for up to 3 days. The apple slices will oxidize; prep fresh for best results. Do not dress the salad until ready to serve.

Notes

Store components separately: cooked chicken and candied pecans in the refrigerator for up to 3 days; dressing refrigerated for up to 1 week (shake to re-emulsify). Assemble salad just before serving for best texture — dressed greens will wilt quickly. To reheat chicken, warm gently in a 300°F (150°C) oven for 5-7 minutes or in a covered skillet over low heat with a splash of water. Candied pecans can be made ahead and kept in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: copycat wendy's apple pecan salad, wendy's salad recipe, apple pecan salad, grilled chicken salad, pomegranate vinaigrette, candied pecans, blue cheese salad, fall salad, healthy main dish salad, quick lunch, copycat recipe

Find it online: https://copycatkitchenco.com/wendys-apple-pecan-salad/