A sure sign of spring: Wendy's tweaked its salad menu yesterday as part of its rebranding effort, which includes rebuilding its restaurants and updating its logo and packaging. The Dublin-based fast-food company introduced the Asian Cashew Chicken Salad and BBQ Ranch Chicken Salad. It is retiring its BLT Cobb Chicken and Baja Chili salads.
A sure sign of spring: Wendy’s tweaked its salad menu yesterday as part of its rebranding effort, which includes rebuilding its restaurants and updating its logo and packaging.
The Dublin-based fast-food company introduced the Asian Cashew Chicken Salad and BBQ Ranch Chicken Salad. It is retiring its BLT Cobb Chicken and Baja Chili salads.
The company also added cucumber and red pepper to its Garden Side Salad at the same suggested price: $1.59.
“Wendy’s is a leader in the salad business,” Craig Bahner, Wendy’s chief marketing officer, said in a written statement. “Our latest premium salad innovations feature unique fusions of flavor, made with high-quality, contemporary ingredients.”
The company’s Asian Cashew Chicken Salad is made with fire-roasted edamame, red pepper, cucumber, roasted cashews and grilled chicken, and is served with light chili-ginger vinaigrette. Suggested prices are $5.99 for the full size and $3.99 for the half size.
Dressed, the full-size salad has 380 calories and the half-size has 240 calories, the company said.
The BBQ Ranch Chicken Salad uses fire-roasted corn, diced tomatoes, cheddar cheese, apple wood-smoked bacon, honey-barbecued chicken and barbecue ranch dressing. The suggested price is $6.19 for the full salad, $4.19 for the half.
Calorie counts are 580 for the full-size salad and 310 for the half-size version.
The new salads are 50 percent lower in fat grams, 29 percent lower in sodium and 61 percent lower in saturated fat than the retired Baja and Chicken BLT Cobb salads.
“Menu innovation is a central part of our brand transformation that we intend to continue to execute at a high level in 2014 to grow sales and profits,” Bahner said.
Wendy’s was the first fast-food chain to introduce a salad bar, in 1979.
In more-recent years, it has used unusual ingredients such as strawberries, blueberries and toasted almonds, as well as innovative dressings, on its salads. Wendy’s was named “Best Salads” in Zagat’s 2012 survey of fast-food restaurants.
Today’s fast-food consumers expect more vegetables than the traditional slice of tomato and lettuce leaf on their hamburgers, experts say. As a result, chains are replacing iceberg lettuce in their salads with romaine, field greens and spinach.
Wendy’s uses a blend of 11 garden greens for its new salads, the company said.