For ages now, diners at a loss for words for how to describe some exotic or semiexotic meat have defaulted to that old standby: “It kind of tastes like chicken.”

There are probably several reasons why this is so, but one, almost certainly, is production related: As consumer demand for chicken and other poultry products has grown markedly over the course of the past several decades, producers have generally sought to breed birds whose flavor profile is acceptable to the vast majority of Americans.

In the process, some of the more characteristically intense “chicken-like” sensory qualities have been quite deliberately bred out of many of the birds we buy. And as a result, we’ve wound up with moist, plump chicken that’s beautifully suited to virtually any sort of marinade, coasting, rub, sauce, or seasoning you might wish to apply to it.

What this mainstream product doesn’t necessarily boast, though, is a particularly unique flavor all its own. And so chicken has, over time, become something of a blank culinary canvas—the main attraction on the plate, but a sideshow from a flavor standpoint. Therefore, when we come upon other meat that tastes pleasant but doesn’t necessarily bowl us over with a wholly distinctive taste, we often compare it to chicken.

Fast-food menus are awash in grilled, charbroiled, and deep-fried delights, as well as artfully seasoned and creatively dressed chicken salads, wraps, and other mealtime staples.

What quick-serves haven’t yet done is to expand the basic poultry palette in ways that could open up all-new menu categories or spawn a flock of breakout products. Here, then, are a few suggestions for different tacks chains might take toward these ends.

Consider Chicken Alternatives

Though “chicken” is often considered synonymous with “poultry,” the umbrella term “poultry” actually encompasses a vast number of other animals, including turkey, game hens, duck, and other game birds such as pheasant, partridge, and quail. While the idea of a partridge panini or quail-egg salad in a quick-serve environment is patently absurd, it’s worth bearing in mind that America’s vast and growing Asian population is far more comfortable with duck. In certain cities, then, including San Francisco and parts of Los Angeles, Chicago, or New York, a sweet and savory orange-glazed duck à l’orange salad flecked with crispy wontons atop a host of fresh greens and vegetables might have greater appeal than would have been imaginable a few short years ago.

Meanwhile, turkey, particularly in some of its smoked, cured, and seasoned forms, hasn’t been exploited to its fullest potential, either. We’ve seen turkey sandwiches in both fast-food and fast-casual environments, sure. But given its halo of healthfulness, Pizza Hut or Domino’s might be able to pique calorie-conscious consumers’ interest by piling signature pies with turkey pepperoni, turkey sausage, or turkey bacon. Besides being leaner, the turkey-based toppings would offer a delicious alternative to beef- and pork-based equivalents.