Protein-hungry consumers push Chick-fil-A to test new menu options
Customers in four markets can order a Protein Scramble Bowl, double protein on salads, or salads as a meal.
June 16, 2026
If the past year or so of menu launches have taught us anything, it’s that consumers really, really want more protein from restaurants. Many are even willing to pay more for such options.
Chick-fil-A has experienced this demand within its own restaurants, as more customers order menu hacks such as replacing the hash browns in their morning Scramble Bowl with nuggets. Now the chain is testing whether it can formalize such hacks operationally while meeting increasing demand.
From now through early fall, Chick-fil-A is testing a Protein Scramble Bowl, as well as double protein on salads. Through Sept. 5, it is testing salads as a meal.
The test is taking place in the Louisville and Lexington, Kentucky, markets, as well as Columbia, South Carolina, and Chattanooga, Tennessee. Those markets were chosen because no other tests are occurring at this time and because of interest from local owner/operators.
Protein Scramble Bowl
The Protein Scramble Bowl features a double serving of eggs, Monterey Jack/cheddar cheese blend, and choice of nuggets, grilled chicken, spicy breaded chicken, bacon, sausage, or a combination of both. It does not include hash browns. The standard recipe has 39 grams of protein. The Hash Brown Scramble Bowl will remain on menus.
Double Protein on Salads
This test allows guests to customize their entrée salads by adding two times the protein, including mix and match options, which is a first for the chain. For example, customers can order a salad with both nuggets and a grilled filet. Eligible salads include the Cobb, Spicy Southwest, and Market. Protein options include nuggets (original or grilled), filets (original, spicy or grilled), Chick-n-Strips, cold grilled chicken (sliced), and cold spicy grilled chicken (sliced).
At a Louisville restaurant, the regular Cobb salad is $9.55, while the salad with double protein is $14.20.
Salad as a Meal
Chick-fil-A is also testing salads as a meal for the first time, allowing guests to order the Cobb, Spicy Southwest or Market salad along with a side and drink. Salads have only previously been available à la carte. Side options include Waffle Potato Fries, fruit cup, Kale Crunch, chicken noodle soup, mac & cheese, side salad, Berry Parfait, Original Flavor Waffle Chips, or Chick-fil-A Sauce Flavored Waffle Chips.
Salads are currently the only entrée Chick-fil-A offers that has not been available previously as a meal.
During a recent visit at one of the test restaurants in Louisville, a company spokesperson said the company wants to offer more options and customization and knows the opportunity to add more protein is huge, but operational complexity has to be measured to ensure that the customer experience isn’t compromised. The company will gauge feedback from operations teams and restaurant team members before moving forward.
“People want to choose how to eat their food and are mixing and matching these things already. We want to give them that optionality, but our priority is making sure we maintain operational excellence,” the spokesperson said.
Should this test expand systemwide, Chick-fil-A would become the latest chain to expand such options as more consumers clamor for the nutrient. Recent research from Revenue Management Solutions shows that 62% of consumers “sometimes, often, or always” look for high-protein options on a menu, while 38% are willing to pay more for such options. Additionally, nearly 50% of consumers say they would switch restaurant brands for meals with more protein options.
Contact Alicia Kelso at [email protected]
Follow her on TikTok: @aliciakelso
About the Author
Alicia Kelso
Executive Editor, Nation's Restaurant News
Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com, and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America, and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.
Follow her on TikTok @aliciakelso
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