What started as a small takeout restaurant has quickly grown through the Southeast. Our founders instilled a strong culture of hospitality where we pride ourselves on delivering Southern Style Chicken Salad Served from the Heart.Chicken Salad Chick is uniquely positioned in the fast casual space in that no other restaurant concept specializes in fresh, house-made
chicken salad. The concept truly offers a one of a kind experience. We use the highest quality ingredients offering guests a neighborhood
restaurant experience, specializing in a wide variety of fresh, house-made chicken salads, soups, sandwiches and desserts. Approximately 75% of Chicken Salad Chick locations are
franchised with the remaining 25% being company owned. Our franchise owners are carefully
selected, ensuring that the Chick culture is maintained to the highest degree.
The brand was recently named as the 37th fastest growing privately held company by Inc. 5000 & the Top Chicken Salad in the Countr y in the March/April issue of Cooking with Paula Deen.
I have always been on my own personal quest to find the perfect chicken salad. Every restaurant I entered, I would order the chicken salad sandwich. The funny thing about chicken salad is that everyone’s idea of the “perfect” one is so completely different, although we all pretty much agree that chicken and mayonnaise are the two key components. So, after tasting every chicken salad I came across, I realized everyone’s idea of the perfect recipe is different. I began working on my original recipe at home and taste testing on my cooperative and wonderful neighbors. They were kind enough to give me honest feedback as I kept tweaking. I finally arrived with a recipe where the consensus was that “this was IT." Thanks to my neighbors and the teachers at Ogletree Elementary School, within three weeks I had more business than I could handle. I then formed a partnership with Kevin Brown, my future husband, who had shared this vision with me from the beginning. He had the experience and business sense to turn a recipe into a restaurant.
So business was booming, word was spreading, the idea of a restaurant was growing and Ring! "Stacy?..." "Yes?" "This is Stan from Lee County Health Department.... Where are you cooking your chicken?" "In my kitchen Stan... is that a problem?" "Yes... that is illegal. You cannot cook anything in your home and sell it." "Thanks Stan." So we put a halt to everything. Our customers were outraged and some tried to get some smuggled anyway. Jeffrey Tucker, the vice president of the Ludwig von Mises Institute and a customer of mine, wrote in blog titled "The Chicken Salad Chick Shut Down," saying “This girl has been shut down, not because she is a threat to our health, but because she is a threat to competition!” He also went on to say, "It's a classic case of suburban food hysteria." Thank you, Jeffrey. Thank you also to the anonymous caller who turned me into the health department. You really lit the fire under Kevin to turn this idea into a restaurant sooner than ever! Since that day, he has worked tirelessly to turn this dream of ours into a reality. This has truly been a collaborative effort by neighbors keeping my children so I could work, by friends painting artwork on the restaurant walls, friends offering professional services free of charge and my family's undying support. Thank you everyone and especially Kevin….Thank you for never giving up. We did it!
Chicken Salad Chick is a place all chicken salad lovers can find something they enjoy. With 15 different chicken salads to choose from, there is something for every palate. So now that you know about us, come see what kind of lunch a computer software salesman and a stay-at-home mom have whipped up for you. It's pretty tasty!
- Stacy Brown