Chicken Salad Chick, the nation’s only Southern-inspired, fast-casual chicken salad concept, launched its winter menu featuring a brand new, limited-time curry chicken salad, four soups, and a cranberry apple salad. The new chicken salad features authentic Indian curry seasoning and golden raisins and inspired the Cuddle Up to Curry promotion. In addition, Chicken Salad Chick is continuing its limited-time offer of the Cranberry Apple Salad through winter, and its four soup flavors are being featured, which include Broccoli & Cheddar, Loaded Potato, Chicken Tortilla, and Chicken Artichoke Florentine.
“Curry has such a rich flavor that is associated with warmth, which is perfect for winter,” says Stacy Brown, Chicken Salad Chick founder. “When we asked our guests recently what they’d like to see from Chicken Salad Chick in the New Year, they told us to keep dressing up their favorite chicken salad with new and exciting flavors. So we’re thrilled to introduce the new flavor to our loyal guests and expand on our chicken salad selection with the Cuddle up to Curry winter promotion.”
The winter menu items are designed to appeal to guests who are craving a bold, new flavor, like curry, during the New Year. Back again is the Cranberry Apple Salad featuring mixed greens, dried sweetened cranberries, Fuji apples, Feta cheese, chow mein noodles, and poppy seed dressing. Each day of the week will be reserved for one of Chicken Salad Chick’s four distinct soups. Every Monday and Thursday, guests can keep the cold weather away with the Loaded Potato soup. On Tuesday, patrons can dine on delightful Broccoli & Cheddar soup. Each Wednesday, guests can enjoy the flavorful Chicken Tortilla Soup, and Fridays feature the very popular Chicken Artichoke Florentine soup. Winter menu items will be available through February 28 at participating Chicken Salad Chick restaurants.
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 44 restaurants across the Southeast.
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