Chicken salad may have started as a variation of dinner leftovers or an obligatory snack, but it evolved into so much more. First whipped up by someone’s grandparent in 1863 (yes we checked), chicken salad made its way into hearts and households across the country.
Everyone has an affinity for their sacred family recipe, but we’ve noticed more than a few places where the chicken salad stands out. In Grapevine, lengthy lines form at poultry outposts like Mason & Dixie and Eatzi’s Market, where fresh breads and artisan ingredients come together in handmade goodness. This July, Chicken Salad Chick became the newest hot spot for the cool summer sandwich while other Southlake restaurants aim to please your chicken salad craving.
Nothing tastes better than a sandwich made with love, which is why Chicken Salad Chick prioritizes taste and quality with each made-from-scratch order. Established in 2008, Chicken Salad Chick has grown from a door-to-door business in Auburn, Alabama, to a franchise with over 225 restaurants nationwide. Straight from the heart to the plate, the menu features a variety of chicken salad inspired by real people in founder Stacy Brown's life, such as the spicy “Jalapeño Holly,” the traditional “Classic Carol,” the savory “Barbie-Q” and the sweet and nutty “Fruity Fran.”
Packed with chef-made creations and delicious to-go meals, Southlake’s Central Market has a one-of-a-kind take on chicken salad. The classic is tossed with parsley, crunchy celery and a creamy dressing, while the tarragon chicken salad is made with pecans, grapes, red onion and a distinct taste of tarragon. If you’re feeling curious, browse more creative recipes such as the peach and almond chicken salad, rotisserie chicken salad or Chicken Salad Santa Fe, made with tomatoes, garlic cloves, shallots, avocado, hatch chilies and more southern ingredients.
This restaurant chain doesn’t fall short in its vast menu options, especially the Harvest Chicken Salad sandwich. A little more on the flavorful side, the chicken salad is made with cranberries and pecans, then topped off with spring mix and tomato on a flakey croissant — delicate and delicious.