Wendy’s Summer Berry Chicken Salad (Easy Copycat Recipe)

Wendy’s Summer Berry Chicken Salad is a bright, crisp salad built on a bed of romaine and spring mix, topped with grilled chicken, fresh strawberries, blueberries, and a creamy raspberry vinaigrette. If you want that same fresh, slightly sweet and tangy combination at home, this recipe gets you there in about 25 minutes.

It costs a fraction of the drive-through price, and you can control exactly how much dressing goes on it.

Why I Love This Recipe

The combination of cold crisp greens, warm grilled chicken, and cold berries is genuinely good. The contrast in temperature and texture is what keeps you eating it to the bottom of the bowl.

The raspberry vinaigrette ties everything together because it is bright and a little tart, which cuts through the richness of the cheese and nuts.

This is the version I keep coming back to on weeknights when I want something that feels like real food but takes almost no effort.

Recipe Ingredients

• 2 boneless skinless chicken breasts – grilled is the classic choice, but pan-seared works fine
• 5 oz romaine and spring mix blend – pre-washed bags save time; the mix of textures matters here
• 1 cup fresh strawberries, sliced – fresh only, not frozen; frozen turns watery and stains everything
• 1/2 cup fresh blueberries – rinse and dry them before using
• 1/4 cup crumbled feta cheese – feta gives a salty, creamy contrast; swap with goat cheese if you prefer
• 1/4 cup candied pecans – adds crunch and a hint of sweetness; plain toasted pecans work too
• 3 tbsp raspberry vinaigrette – store-bought is fine; Ken’s or Newman’s Own both work well
• 1 tbsp olive oil – for the pan or grill
• 1/2 tsp garlic powder – for seasoning the chicken
• 1/2 tsp onion powder – for seasoning the chicken
• 1/2 tsp salt – for seasoning the chicken
• 1/4 tsp black pepper – for seasoning the chicken

Variations / Substitutions

• Swap the protein – Rotisserie chicken shredded over the top saves time and tastes just as good; the salad stays satisfying.
• Dairy-free – Skip the feta entirely or use a dairy-free cashew-based crumble; the berries still carry the flavor.
• Swap the nuts – Sliced almonds or sunflower seeds both give you crunch without the sweetness of the candied pecans.
• Add heat – A pinch of cayenne in the chicken seasoning adds a gentle warmth that plays nicely against the sweet berries.
• Different berries – Raspberries or blackberries work in place of blueberries when they are in season and cheaper.
• Homemade dressing – Blend 3 tbsp raspberry jam, 2 tbsp red wine vinegar, 1 tbsp olive oil, and a pinch of salt for a quick from-scratch version.

If you like salads with grilled chicken, you might also enjoy a Wendy’s Apple Pecan Chicken Salad Copycat Recipe.

How To Make Summer Berry Chicken Salad

Step 1: Season and Sear the Chicken

Heat a skillet or grill pan over medium-high heat, then add the 1 tbsp olive oil. While it heats, pat the 2 chicken breasts dry and coat them on both sides with the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Lay them in the pan and cook for 6 to 7 minutes per side without moving them.

The chicken is done when it reads 165°F (74°C) on an instant-read thermometer. You want a golden crust on the outside and no pink inside. Let it rest on a cutting board for 5 minutes before slicing, so the juices stay in the meat and not on your board.

Step 2: Toss the Greens

While the chicken rests, add the 5 oz romaine and spring mix blend to a large bowl. Drizzle 2 tbsp of the raspberry vinaigrette over the greens and toss until every leaf has a light, even coat. You are not trying to drench the salad; a light coating is all it needs.

Step 3: Layer the Toppings

Divide the dressed greens between 2 serving bowls. Scatter the 1 cup sliced strawberries and 1/2 cup blueberries over the top, then add the 1/4 cup crumbled feta and 1/4 cup candied pecans.

The berries should sit on top of the greens, not get buried. Keep the components in loose sections rather than mixing everything together, because it looks better and the textures stay distinct until the moment you eat it.

Step 4: Slice and Plate the Chicken

Slice the rested chicken breasts crosswise into strips about 1/2 inch thick. Fan them out over each salad bowl, then drizzle the remaining 1 tbsp raspberry vinaigrette across the chicken and berries. Serve immediately.

Recipe Tips

• Dry the berries well. Wet berries water down the dressing fast. After rinsing, spread them on a paper towel for a few minutes before using.
• Pound the chicken to an even thickness. If one end is much thicker than the other, the thin end overcooks before the thick end is safe. A quick pound with a rolling pin keeps it even.
• Keep everything cold until plating. If you are making this ahead, store the greens, berries, and cheese in the fridge separately, then assemble just before serving.
• Toast plain pecans in a dry pan if you cannot find candied ones. Two minutes over medium heat until fragrant, then toss with 1 tsp maple syrup and a pinch of salt. Spread on parchment to cool and harden for about 10 minutes.

Cook times by chicken thickness (medium-high heat):

How To Store

• Refrigerate – Store any leftover components separately in airtight containers for up to 2 days. Once dressed, the greens go soggy quickly, so keep the dressing off until you are ready to eat.
• Serve Cold – This salad is meant to be served cold; no reheating needed for the greens and berries. If you have leftover chicken, you can eat it cold straight from the fridge or quickly warm the slices in a dry pan for 1 to 2 minutes over medium heat before layering on fresh greens.

What To Serve With Summer Berry Chicken Salad

A slice of crusty sourdough or a seeded flatbread works well alongside this because the chew gives the meal more substance without competing with the salad’s flavors. A light cucumber and mint water or an unsweetened iced tea keeps the drink from pulling attention away from the bright berry notes. If you want to make it a heartier dinner, a cup of a simple tomato or roasted red pepper soup on the side adds warmth and a savory contrast to all the sweetness in the bowl.

Frequently Asked Questions

Can I make this salad ahead of time for meal prep?

Yes, but keep the components separate. Store the chicken, greens, berries, cheese, and pecans in individual containers, then assemble and dress each serving right before eating.

Can I use frozen berries?

No. Frozen berries release a lot of liquid as they thaw, which dilutes the dressing and turns the greens an unappetizing pink. Fresh is the only way to go here.

Does this work as a low-carb meal?

Yes, it is naturally low in carbs as written. Skip the candied pecans or swap them for plain toasted nuts to bring the sugar content down a bit further.

Can I double this recipe for a crowd?

Yes. Scale all ingredients by 2 and cook the chicken in batches rather than crowding the pan, so each breast still gets a proper sear instead of steaming.

Summer Berry Chicken Salad Recipe

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts
• 5 oz romaine and spring mix blend
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/4 cup crumbled feta cheese
• 1/4 cup candied pecans
• 3 tbsp raspberry vinaigrette
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Pat the chicken breasts dry and coat with the garlic powder, onion powder, salt, and black pepper. Heat the olive oil in a skillet or grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side until it reaches 165°F (74°C). Rest for 5 minutes, then slice into strips.
2. Add the romaine and spring mix to a large bowl. Drizzle with 2 tbsp of the raspberry vinaigrette and toss to coat evenly.
3. Divide the greens between 2 serving bowls. Top with the sliced strawberries, blueberries, crumbled feta, and candied pecans.
4. Lay the sliced chicken over each bowl and drizzle the remaining 1 tbsp raspberry vinaigrette over the top. Serve immediately.

Notes

This salad is best assembled right before eating. If you are making it for lunch the next day, pack the dressing separately and add it just before you sit down. The raspberry vinaigrette also doubles as a good marinade for the chicken if you want to prep it the night before.