Chopt Creative Salad Company, a pioneering fast-casual salad destination with over 35 locations throughout the U.S., announced the addition of Soup & Salad Meals to the menu. In addition, Chopt continues its commitment to celebrating fresh, innovative and regional flavors by launching three new salads, inspired by the cuisine of New Mexico, as part of the brand’s ongoing series of Destination Salads.
Chopt re-imagines American fast food by combining global and regional flavors with the best local and artisanal ingredients such as Coach Farms goat cheese, Hot Bread Kitchen croutons, FreeBird Farms chicken, Tremblay Apiary honey and Soom Foods tahini among others.
Chopt is launching new cold-weather soups in all locations in North Carolina, Washington D.C., and New York City (above 59th Street). These soups bring Chopt’s commitment to global and regional flavors to life with exciting twists on well-known classics and are also available as a Soup & Salad Meal.
Mexican Chicken Soup: FreeBird chicken, hominy, poblano and jalapeno peppers with lime and cilantro.
Spicy Vegetarian Chili: Black beans, lentils, chickpeas and escarole topped with Cotija cheese and scallions.
In addition, the newly launched New Mexico round of Destination Salads are inspired by Chopt’s travel to “The Land of Enchantment” and showcases the best ingredients that the region has to offer. The new menu additions celebrate the diverse flavors of New Mexico, introducing ingredients from the state such as Chimayo Chile and the Hatch Green Chile, the latter of which is sourced from Brooklyn-based and New Mexico-bred Zia Green Chile Co.
The New Mexico-inspired salads are available from November 7 through January 3 and include:
Spicy New Mexico Caesar: FreeBird Chimayo Chile chicken, goat Gouda, avocado, pickled jalapeños, masa crisps, romaine & purple cabbage with spicy Hatch Chile Caesar dressing.
Warm Hatch Chile Grain Bowl: Braised FreeBird Hatch Chile chicken, quinoa & hominy blend, fresh jicama with lime, cotija, masa crisps, kale, broccoleaf & purple cabbage with limón vinaigrette & Red Chile hot sauce.
Taos Market Plate: FreeBird Chimayo Chile chicken, fresh jicama with lime, roasted seasonal squash, quinoa & hominy blend, marinated kale & arugula topped with freshly grated goat Gouda, Mexican goddess dressing and a wedge of lime.
“Food is about so much more than what’s on your plate; it’s about the traditions of a place and its people,” says Chopt co-founder Tony Shure. “In New Mexico, we found rich traditions that have created a depth of flavor and experience that are not seen elsewhere. When we dug deep into New Mexico, we were endlessly excited about what we found and we can’t wait to share that passion with our guests around the country.”
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