Wendys Chicken Salad Recipes

Steps:

• Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
• While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
• De-bone Chicken and remove skin and cartilage.
• Place shredded/diced chicken meat in bowl.
• In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
• Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
• In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.).
• Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
• Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
• Chill until ready to serve.
• Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.

Steps:

• Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving.
• As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked.
• Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces.
• Combine chicken and other remaining salad ingredients in a bowl.
• Toss the salad with the dressing and serve.

Steps:

• For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
• Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
• Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
• Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
• Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
• Remove done chicken whites from grill; dice chicken whites.
• Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
• Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.