KANSAS CITY — Restaurants are getting down to the meat of things by cutting carbs and making meat the center of attention in their new menu items.
Taco Bell’s new offering is shirking the shell in lieu of a protein-based case. The Naked Chicken Chalupa’s shell is made with 4 oz. of marinated, all-white-meat, antibiotic-free fried chicken kicked up with Mexican spices and seasoning. The chalupa is then filled with shredded lettuce, diced tomatoes, cheddar cheese and avocado ranch.
El Pollo Loco is carving the carbs out of two of its new menu items. The Double Chicken Avocado Salad combines avocado, cotija, corn, pico, sour cream and cilantro with a double portion of chicken, while the Lettuce Tacos Plate features two lettuce cup tacos stuffed with chicken, avocado, poblano salsa, cotija, cilantro and pico alongside a small side of black beans.