Wendy’s has brought back its berry almond chicken salad, featuring fresh, handpicked U.S. blueberries and California strawberries. It combines a grilled chicken breast on a blend of 11 types of field greens topped with shaved Asiago cheese and California roasted almonds.
It’s served with a fat-free raspberry vinaigrette dressing that includes red raspberries, acai juice and balsamic vinegar. The offering will be available throughout summer.
Chipotle Mexican Grill said it has introduced Tofu Sofritas in its California stores.
They’re made from “organic tofu from Hodo Soy that is shredded then braised with chipotle chilies, roasted poblanos and a blend of aromatic spices,” according to the company’s website.
Meanwhile, McDonald’s efforts to counter its image as a purveyor of fast food that is high in calories and fat by adding salads to its menu have met with less than stellar success, Bloomberg news reports.
The eatery’s salads account for less than 3% of its U.S. restaurant sales, while its Dollar Menu generates up to 14%, said Don Thompson, president and chief executive officer.
“I don’t see salads as being a major growth driver in the near future,” he said at the Sanford C. Bernstein & Co. Strategic Decisions Conference in New York.
Instead, he said the company will try to sell more fruits and vegetables through items like its new McWraps, which include tomato and cucumber slices as well as shredded lettuce.