Industry News | September 28, 2016

Chicken Salad Chick Enters the Nashville Market

Chicken Salad Chick
The Chicken Salad Chick concept, born in Auburn, Alabama, was established in 2008. Sara Hanna Photography

Chicken Salad Chick, the nation’s only southern inspired, fast casual chicken salad restaurant concept, announced it will be expanding in Tennessee with its first location in the Nashville market in Murfreesboro. The new restaurant will open on October 11 and is located on 2855 Medical Center Parkway, Suite F. This company-owned location marks the third Chicken Salad Chick restaurant in Tennessee.

“We’ve identified Nashville as a key market and see tremendous opportunity to further propel our brand’s presence throughout Tennessee. Our other Chicken Salad Chick restaurants in Tennessee have been very popular with the local residents, and we’re excited to bring our southern style and spectacular customer service to the city of Murfreesboro,” says Stacy Brown, founder of Chicken Salad Chick. “We look forward to serving the local community with our fresh, homemade recipes and are thrilled to continue to grow the concept in Nashville in the near future.”

During grand opening week, guests will enjoy southern hospitality through giveaways and specials at the new Chicken Salad Chick restaurant:

October 11—The first guest will win one large Quick Chick of chicken salad per week for an entire year; the next 99 guests receive a free pound of chicken salad per month.

October 12—The first 50 guests at the opening and the first 50 at 6 p.m. will receive a free, limited edition Chicken Salad Chick tote bag.

October 13—The first 50 guests to spend at least $30 will receive a Chicken Salad Chick Tervis Tumbler.

October 14—The first 100 customers will receive a free scoop of Classic Carol chicken salad.

October 15—Kids will receive one free kids meal with the purchase of a Chick special.

The Chicken Salad Chick concept, born in Auburn, Alabama, was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has more than 60 restaurants across the Southeast.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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