Calling all No. 1 sideline fans, pre-game snack preppers and game-day chauffeurs – it’s time to celebrate your young athlete’s season of hard work (win or lose!) with a post-season sports celebration.
Sunshine and flowers, gingham blankets and picnic baskets – some things are just meant to go together. That’s why Chef Stuart Tracy at Chick-fil-A’s test kitchen decided to combine spring’s dynamic duo of sweetened iced tea and barbeque to create this sweet and savory dish. Paired nicely with a Yukon gold potato salad – and a glass of iced tea, of course – these barbeque chicken thighs are sure to receive any grill master’s stamp of approval.
Whether you’re a “spring chicken” in the kitchen or a seasoned professional, Chef Stuart Tracy at Chick-fil-A’s test kitchen believes everyone can benefit from a new salad recipe. Packed with vibrant colors and flavors, this Spring Chicken Salad features chicken marinated in Chick-fil-A Lemonade and tossed in a homemade Greek yogurt dressing.
Sick of your same old salad routine? This wrap recipe will turn your lettuce into a fun and light meal or snack.
Making soup at home can sound intimidating – but it doesn’t have to be! Try this Thai-inspired dish to get the refreshing flavors of coconut and lime in under 30 minutes. Created by Chick-fil-A Chef Brian Kolodziej, this recipe is simple to make and utilizes Chick-fil-A chicken and common pantry items.
New York City has it all: theatre, museums, shopping – and in early 2018 four Chick-fil-As. Just two years ago, Chick-fil-A opened its first restaurant in NYC, and now the “Eat Mor Chikin” Cows are putting on their suspenders, polishing their hooves and heading downtown as Chick-fil-A prepares to open its largest restaurant ever in Lower Manhattan.
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