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A close-up of a bowl of Copycat Wendy's Taco Salad with a fork in it.
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4.93 from 13 votes

Wendy's Taco Salad {Perfect Copycat!}

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too! 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 372kcal


Wendy's Chili recipe

  • 1 tbsp olive oil
  • 2 yellow onions, diced
  • 3 stalks celery, finely chopped
  • 1 lb extra-lean ground beef
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can pinto beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 (398mL) can crushed tomatoes (or 1/2 of a 796mL can)
  • 1 cup beef broth


  • 1 bunch romaine lettuce, chopped
  • 1 beefsteak tomato, sliced
  • 1/2 cup shredded cheddar cheese
  • Tortilla chips, to serve
  • Sour cream, for topping
  • Salsa, for topping


  • Heat olive oil in a large pot over med-high heat. Add onions and celery, sauteeing for 2-3 minutes until veggies soften. Add ground beef and brown for another 2-3 minutes before adding garlic, chili powder, coriander, salt & pepper. Stir well and cook for 2-3 minutes until flavours develop.
  • Add kidney beans, pinto beans, tomatoes and beef broth, then bring to a boil. Lower heat to med-low then cover with a lid and let simmer for 20 minutes.
  • While chili is cooking, assemble salad. Top salad with chili and tortilla chips, then serve and enjoy! 
  • If meal prepping as lunches: Add chili to the bottom of mason jars, then layer in cheese, tomatoes, lettuce and pack tortilla chips in a separate bag. This way veggies will stay fresh for the week (lasts in fridge 3-5 days).
  • If freezing chili: freeze in round glass containers with lids once cooled up to 3 months. Reheat in microwave for 6-7 minutes when ready to serve, stirring halfway through.



Make this taco salad even healthier using ground turkey, low-fat cheese, no sour cream and baked corn tortilla chips.
Meal prep the salads in mason jars and store them in the fridge for 4-5 days.
Freeze any leftover chili for 3-6 months. Reheat from frozen in the microwave for 6-7 minutes.


Calories: 372kcal | Carbohydrates: 20g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1095mg | Potassium: 878mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1600IU | Vitamin C: 17.5mg | Calcium: 186mg | Iron: 4.4mg