Wendy’s Copycat Mediterranean Power Salad

Wendy’s has a long-established pattern of breaking my heart. They’ll introduce something new, and me being the perfect-always-cook-at-home-from-scratch food blogger that I am (ha!), I will discover it and fall in love with it, only to have it yanked away from me a few painful months later. Those Greek and Caesar pitas from when I was in high school. The Summer Berry Salad (yes, I do know they still have it, but it’s not the same as the one they had 5 years ago. Please stop messing with delightful things.) The Pretzel Burger (I don’t normally or frequently eat fast food burgers, but I liked knowing this was there. Until it wasn’t.) And possibly the most painful of all, the Southwest Taco Salad Let’s all take a minute for the Wendy’s Southwest Taco Salad. 

So this summer, they’ve introduced a salad that I really like (although, if I’m being honest, there are things about it that I don’t like…more on that in a minute), but I am under no delusion that it will be here much past Labor Day. I’m telling you: trust issues. So I figured I could make my own version (my bank account thanks me). And, since it’s something I could eat every day and be happy, it’s something I could also make in salad jars and keep handy in the fridge. I bring you the Wendy’s Copycat Mediterranean Power Salad.

Wendy's Copycat Mediterranean Power Salad from Our Best Bites

This is really, super easy. And there’s not a reason in the world you couldn’t just make this in a bowl instead of in jars. In addition to 4-ish cups of the greens of your choice (I like a crunchy romaine blend, but you could mix whatever you like in there), you’ll need some drained and rinsed Great Northern Beans and Garbanzo beans, 2-3 slices of red onion, 3 ounces of chopped, cooked chicken breast, 2 tablespoons of feta, 2 tablespoons of quinoa (I actually used Seeds of Change Quinoa and Brown Rice), and a small handful of tomatoes. And two tablespoons of garlic or roasted red pepper hummus (just your favorite store brand, although we do have a recipe for roasted red pepper hummus that’s quite tasty.)

Wendy's Copycat Mediterranean Power Salad

Remember when I said there were a few things I didn’t love about the Wendy’s salad? I don’t love the hummus they use, and they also have some kind of jarred chopped roasted red pepper salad (it tastes kind of pickled.) I don’t like that, either. But those are easy fixes–swap out the pepper stuff for fresh tomatoes (or chopped fresh colored peppers) and use a hummus I like better. Bam.

So if you’re making these in jars, grab a wide-mouth quart-sized jar and place the chopped chicken in the bottom. then layer the onions, quinoa, tomatoes (in the form of a smiley face, please! It’s the only way.), and lettuce.Collage

I didn’t put the hummus or dressing in there because I didn’t want to risk things getting funky in my jars, so I grabbed a package of those portion cups with lids from the paper plate area of the grocery store and put the hummus in one…

Wendy's Copycat Mediterranean Power Salad-8

and two tablespoons of light balsamic dressing in the other (I was shooting for about 4 grams of fat/60 calories per 2 tablespoons.) You could absolutely make your own dressing if you’d like. Right now, I can barely keep my kids in clean clothes, so bottled dressing it is.

Wendy's Copycat Mediterranean Power Salad-10

Press the hummus and dressing cups down into the salad jar and then top with the lid and refrigerate for up to 5-7 days! Or eat it right away. 

Wendy's Copycat Mediterranean Power SaladNutrition Information:

Calories: 346
Fat: 12
Saturated Fat: 2
Protein: 33
Carbs: 24
Fiber: 5
Sugars: 9
WW Smart Points: 9

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Wendy’s Copycat Mediterranean Power Salad


This healthy salad can easily be made ahead of time in salad jars for quick and easy lunches!


  • 3 ounces chicken breast
  • 2 tablespoons Great Northern Beans
  • 2 tablespoons garbanzo beans (chickpeas)
  • 2 tablespoons cooked quinoa or quinoa/brown rice blend
  • 23 slices red onion
  • 2 tablespoons crumbled feta
  • 1 small handful grape or cherry tomatoes
  • 4-ish cups crunchy greens (or something like romaine mixed with spinach)
  • 2 tablespoons hummus
  • 2 tablespoons light balsamic vinaigrette


  1. If making jars, multiply quantities by the number of jars you’d like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.
  2. If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.


Nutrition Information

  • Calories: 346
  • Fat: 12
  • Saturated Fat: 2
  • Protein: 33
  • Carbs: 24
  • Fiber: 5
  • Sugars: 9
  • WW Smart Points: 9


  • Serving Size: 1


  1. Can I just tell you, I was discussing those chicken Caesar pita things in Friday at work! We ordered out and a co-worker ordered one from a local coffee shop and when I saw it all I could think was how good and cheap this things were I’m college (guess I’m older than you). They were less than $5. Hers was like $12! I’m going to make my own I guess

  2. Oh my goodness!!! I loved those pita salads!!!! I actually think about them often. I was in college and I’d use all my money to eat there.

  3. LOVED Wendy’s Southwest Taco Salad! I was waiting for you to mention it! Why do they take away the things we love?! ?

  4. Kate, do you use rotisserie chicken or did you cook it yourself? I don’t know if it’s just me but every time I cook chicken the leftovers the next day taste bad, like not fresh at all. Rotisserie chicken leftovers taste fine to me though. Maybe I over cook the chicken? I don’t know haha

    1. I totally used rotisserie chicken here. I’ve had grilled chicken handle the leftover treatment well, but any other way and it kind of tastes/smells fishy. ?

  5. i NEED to try the whole salad in a jar thing. what a perfect salad to start with. but before i do, i would love to hear the specifics of the {exact} jars you use. brand, size, etc. do you just use the canning jar lids? i have {never been used} canning jars but i don’t think they are wide mouthed.

    1. Just regular quart Mason or Ball jars are perfect! You’d actually be hard-pressed to find jars that size that *aren’t* wide-mouth, so you’ll be fine! Really, it’s just for storage, so you can’t mess it up, promise. 🙂

  6. Fantastic protein-packed salad – perfect for a work day meal that’ll keep me going for hours. Great idea to grab a container from the market.

  7. Oh my goodness you are so right about Wendy’s!! What was so good about those Chicken Caesar pitas years ago? I was so heart-broken…. 🙁 Maybe sometime you can make a copycat of those?? please?

  8. You are so my food twinsie Kate! I had one of these this summer and keep looking online for a copycat recipe. Literally yesterday I thought ‘oh well, I’ll just make my own’. Now I’ve got your infinitely better recipe. Thanks!

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