Jan 15, 2009 · 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.5/5(4).
Aug 15, 2009 · Re:Wendy's Sweet & Spicy Asian Chicken 2009/08/10 11:59:02 I worked for 4x different cafe's/bar & Grill/restraunts in my cooking days, every one of them used MSG in as much of the menu as possible. There was a 1 gal spice jug full of the stuff and it got re-ordered pretty regularly at all 4x places.