My Wendy's BLT Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 450.5
- Total Fat: 23.5 g
- Cholesterol: 319.4 mg
- Sodium: 1,150.5 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.1 g
- Protein: 47.8 g
View full nutritional breakdown of My Wendy's BLT Salad calories by ingredient
Number of Servings: 2
Ingredients
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I love the Wendy's salads! Instead of spending money, I wanted to make it myself. I haven't made this yet, but I am gonna try it out. Lemme know what you think.
10-11 oz Boneless Skinless Chicken Breast--season as desired
6 Tbsp Bleu Cheese
1 Medium Tomato
2 Hard Boiled Eggs
2 Cooked slices Schnucks Bacon
Romaine and Iceberg Lettuce--I estimated the measurements, so use as much as you like
2 Packets Wendy's Avacado Ranch Dressing--one per serving
This is made for two salads
I am going to keep the ingredients separate until ready to eat, but cook the chicken beforehand so it will be ready to eat.
Directions
Season and cook Chicken in oven, covered, for about 20 minutes
Boil Eggs for 20-30 minutes while cooking chicken
Chop Lettuce and set aside
Cook Bacon--I cook mine in my George Foreman Grill
When Chicken is done, let cool, chop up, and add to lettuce
When Eggs are done, let cool, chop up, and add (1 per serv)
Chop half tomato and add
Add 1 Piece of Bacon
Add 3 Tbsp Bleu Cheese
Top with Packet of Ranch
Refrigerate the remaining lettuce and ingredients
Number of Servings: 2
Recipe submitted by SparkPeople user LISA_SIMPSON.
Boil Eggs for 20-30 minutes while cooking chicken
Chop Lettuce and set aside
Cook Bacon--I cook mine in my George Foreman Grill
When Chicken is done, let cool, chop up, and add to lettuce
When Eggs are done, let cool, chop up, and add (1 per serv)
Chop half tomato and add
Add 1 Piece of Bacon
Add 3 Tbsp Bleu Cheese
Top with Packet of Ranch
Refrigerate the remaining lettuce and ingredients
Number of Servings: 2
Recipe submitted by SparkPeople user LISA_SIMPSON.