Wendy’s Chicken Salad Sandwich Recipe

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Wendy’s Chicken Salad Sandwich Recipe



2 1/2 cups diced cooked chicken

1 cup celery, chopped

1 cup red seedless grapes, sliced

1/2 cup sliced almonds, toasted

2 tablespoons fresh parsley, chopped

1 teaspoon salt

1 cup mayonnaise

1/4 cup heavy whipping cream


  • 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.


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