Low Fat Apple Pecan Salad (Inspired by Wendy's)
Brighten up your mealtime with this Low Fat Apple Pecan Salad, a wholesome and flavorful twist inspired by Wendy’s signature dish. This nutrient-packed salad balances the crisp sweetness of Honeycrisp or Fuji apples with the nutty crunch of toasted pecans and the tangy zip of dried cranberries. Juicy grilled chicken breast adds a protein boost, while crumbled blue cheese lends a creamy, savory touch. Finished with a light drizzle of low-fat raspberry vinaigrette, this salad is a perfect harmony of sweet, savory, and smoky flavors. Ready in just 25 minutes and featuring a vibrant mix of greens like romaine, arugula, and spinach, this dish is both satisfying and guilt-free. Whether you’re after a quick workday lunch or a refreshing dinner option, this low-fat apple pecan salad is guaranteed to delight your taste buds while keeping things light and healthy.
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Ingredients
- 4 cups Mixed salad greens (romaine, arugula, and spinach mix)
- 1 large Apple (preferably Honeycrisp or Fuji)
- 4 tablespoons Pecans
- 2 tablespoons Dried cranberries
- 2 tablespoons Crumbled blue cheese
- 8 ounces Grilled chicken breast
- 4 tablespoons Low-fat raspberry vinaigrette
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
1. Begin by grilling the chicken breast: Season it with salt and pepper. Heat a grill pan over medium-high heat and grill the chicken for about 5 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Allow it to rest for a few minutes before slicing it into thin strips.
Step 2
2. Wash and dry the mixed salad greens thoroughly. Place them in a large salad bowl.
Step 3
3. Core and thinly slice the apple into wedges. Add the apple slices to the salad greens.
Step 4
4. Add the pecans to a small pan over medium heat. Toast the pecans for about 3-4 minutes, stirring frequently until they are lightly browned and fragrant. Allow them to cool slightly.
Step 5
5. Add the toasted pecans, dried cranberries, and crumbled blue cheese to the salad bowl.
Step 6
6. Place the sliced grilled chicken breast over the top of the salad.
Step 7
7. Drizzle the low-fat raspberry vinaigrette evenly over the salad.
Step 8
8. Gently toss all the salad ingredients together until well combined.
Step 9
9. Serve immediately, dividing the salad among four plates. Adjust seasoning with additional salt and pepper if desired.
Nutrition Facts
| Serving size | (814.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1035.0 |
| Total Fat 48.3g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 10.4g | |
| Cholesterol 237.6mg | 0% |
| Sodium 2159.7mg | 0% |
| Total Carbohydrate 74.0g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 49.0g | |
| Protein 82.8g | 0% |
| Vitamin D 3.9IU | 0% |
| Calcium 397.5mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2555.0mg | 0% |
Source of Calories