Quick Chicks To Go at Chicken Salad Chick
Containers of any scoop, ready in the grab and go cooler. A Small serves two to three people and a Large serves four to five.
The Quick Chicks To Go Menu
Quick Chicks wait in the grab and go cooler by the register, sealed and labelled by flavor. Keep them in the fridge and they are ready for sandwiches, scoops and snacks all week. Listed prices on this page run from $6.99 to $58.49.
Family Meal
$58.49A shareable family-size meal pack, listed with the Quick Chicks on the delivery menu.About Quick Chicks To Go
A Quick Chick turns any scoop into groceries. The Small is the right size for a couple of lunches and the Large covers a family or a small office. The salads are seasoned and chilled before they are sealed, so they are ready the moment you open the lid, for sandwiches, wraps, crackers, or a fork straight from the container.
The family meal builds on the same idea, a larger spread built for a table at home. If you know your flavor, a Large in the fridge covers lunches for most of the week.
The per person math is the reason these sell. A Small at the listed price, serving two to three people, works out at a few dollars a head for a sandwich filling that is already seasoned and chilled. A Large serving four to five is the better rate per scoop. In the fridge, chicken salad keeps three to five days by standard food safety guidance, so a container bought on Monday should be planned out by Friday. For a big quantity of one flavor, order ahead: the cooler is stocked, but a run on a popular flavor can empty it.
What a container actually gets used for across a week: sandwiches on day one, crackers and a scoop plate on day two, a melt under the broiler when the week gets busy, and the last of it over greens. A Small is sized for that arc for one or two people. If a flavor never survives past day two in your house, that is your answer on size, whatever the serves count says.
Every dish above links to its own page with its price, calories and allergens in one place. Prices can differ a little between restaurants, so treat this page as the plan and the menu board as the final word.