The Spicy Guacamole Chicken Club starts with Wendy’s original Spicy Chicken whole fillet that gets its kick from Wendy’s own special blend of seven spices, and brings extra heat with a slice of all-natural pepper jack cheese. To balance the heat, add a zesty ranch sauce and creamy, natural guacamole. And, what’s a club sandwich without bacon? Wendy’s thick-cut applewood smoked bacon, a full slice of tomato and crisp, hand-leafed lettuce, all on a buttered, toasted bun.
SPICY GUACAMOLE CHICKEN CLUB
Wendy's Restaurant Copycat Recipe
2 tablespoons mashed avocado
1 tablespoon fresh salsa or pico de gallo
1 slice center-cut bacon or turkey bacon
1/4 cup Fiber One Original bran cereal
1/8 teaspoon each salt and black pepper
1/8 teaspoon cayenne pepper
1 (3 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
1 tablespoon liquid egg substitute (like Egg Beaters Original)
1 slice pepper jack cheese
1 sandwich bun
1/2 lettuce leaf
1 large tomato slice
In a small bowl, mix avocado with salsa or pico de gallo. Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
Place cereal in a sealable plastic bag, seal, and finely crush with a meat mallet or other heavy utensil. Transfer crumbs to a wide bowl and stir in seasonings. Place chicken in another wide bowl, top with egg substitute, and flip to coat. Shake to remove excess egg, and coat with crumbs. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook chicken for about 4 minutes per side, until cooked through.
Still in the skillet, top chicken with cheese. Cover and cook for 1 minute, or until cheese has melted.
Place chicken on the bottom half of the bun, cheesy side up. Break bacon strip in half and place over the chicken. Top with lettuce and tomato. Spoon avocado mixture on top, and add the other bun half.