Restaurants pump up the poultry with new cooking methods and flavors.
Au Bon Pain is debuting a new sandwich and salad.
The Herb Chicken Salad Sandwich features antibiotic-free chicken mixed with a signature herb blend and avocado dressing topped with cucumbers, shredded carrots, tomatoes and field greens, all served on a toasted semolina baguette.
The new Mediterranean Chicken & Taboule Salad combines chicken, romaine, spinach, taboule, chickpea tomato salad, feta cheese, kalmata olives, cucumbers, shredded carrots, grape tomatoes and lite lemon shallot vinaigrette.
Two new sandwiches are joining the Bruegger’s Bagels lineup.
The Pretz Mex Breakfast Sandwich features spicy guacamole with a seasoned cracked egg, peppered bacon and Swiss cheese on a pretzel bagel.
The Sweet Georgia Turkey Sandwich is made with roasted turkey, Muenster cheese, seasoned tomatoes and spicy peach preserves on butter-toasted tomato basil bread.
Bravo Cucina Italiana is launching two new entrees.
The Chicken & Shrimp Scampi features breaded chicken breast, shrimp, white wine, garlic, spinach, tomatoes and lemon butter on a bed of angel hair pasta.
The Sliced Skirt Steak is accompanied by fingerling potatoes, caramelized onions, roasted red peppers, Reggiano, lemon vinaigrette and chimichurri.