Wendy's Frosty

Ingredients:

1 cup milk
1/2 cup Nestle Quik
4 cup vanilla ice cream, softened

Procedures:

Blend milk and Nestle's Quik for 10 seconds on high speed of blender.

Pulse in the ice cream until barely mixed. Mixture should be very thick.

Freeze for at least an hour before serving.

Source: 27 Best Restaurant Copycat Recipes

Wendy's™ Apple Pecan Chicken Salad

Ingredients:
One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans

Procedures:
Mix all ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your favorite dressing.

Serves 2-3 person

Source: Recipe Secrets Forum

Wendy's Chili

Ingredients:
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder

Procedure:
1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.

2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.

Serves 4-6

Wendy's Mandarin Chicken Salad

Ingredients:
 
Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)


Procedure:
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.

Serves 2.