Avocado is the featured fruit in new seasonal dishes.
Wendy’s is expanding its Made to Crave menu with three new chicken sandwiches made with all white meat chicken.
The Avocado BLT features a grilled chicken fillet topped with muenster cheese, three strips of applewood smoked bacon, lettuce, tomatoes, avocado and buttermilk ranch sauce.
The S’Awesome Bacon Chicken Sandwich is made with a lightly breaded and seasoned homestyle chicken fillet, muenster cheese, three strips of applewood smoked bacon, iceberg lettuce, tomatoes and S’Awesome sauce.
The Barbecue Chicken Sandwich includes a spicy chicken fillet topped with muenster cheese, crispy fried onion, pickles and a sweet and smoky Kansas City-style barbecue sauce.
Avocados are in the spotlight in four new offerings from Johnny Rockets.
The Avocado Bacon Ranch Burger features a certified Angus beef patty with melted Swiss cheese, sliced avocado, applewood bacon, lettuce, tomato, crispy onions rings and buttermilk ranch dressing served on a warm brioche bun.
The Avocado Bacon Ranch Chicken Sandwich contains grilled chicken breast topped with melted Swiss cheese, sliced avocado, applewood bacon, lettuce, tomato, crispy onions rings and buttermilk ranch dressing served on a warm wheat bun.
The Avocado Chicken Salad includes sliced grilled chicken breast, applewood smoked bacon, blue cheese crumbles, tomatoes and avocado slices atop mixed greens all topped with buttermilk ranch dressing.
The Avocado Totchos starter features shredded cheddar cheese, cheese sauce, tangy beef chili, pickled jalapeños, diced tomato and chunks of avocado on a bed of crispy tater tots.
Bruegger’s Bagels is bringing the heat with the new Chorizo Jalapeño Egg Sandwich. The spicy sandwich contains two cracked eggs, chorizo sausage, cheddar cheese, avocado and jalapeño cream cheese on a jalapeño bagel.
TGI Fridays’ new Charbroiled Fajita Salad features pineapple-soy marinated steak, mixed greens, sliced carrots, red cabbage, fajita rice, mixed cheese, onions, red and green bell peppers, avocado, tomatoes and chile lime sauce served in a taco bowl with sides of sour cream and fire-roasted salsa.
El Pollo Loco’s new Street Corn Tostada is filled with sweet summer corn, rice, pinto beans, lettuce, queso fresco, chile lime seasoning, creamy cilantro dressing and the chain’s citrus-marinated, fire-grilled chicken.
The Chicken & Avocado Tostada features rice, pinto beans, lettuce, pico de gallo salsa, sliced avocado, queso fresco and grilled chicken.
Mimi’s Cafe is introducing its spring menu, featuring eight new seasonal offerings.
The Savory Power Bowl includes a poached egg with avocado, kale, grape tomatoes and garlic butter on a bed of brown rice, farro and quinoa.
The Sweet Power Bowl contains berries and walnuts drizzled with honey on a bed of quinoa.
The Mixed Berry Crème Crêpes dish features crêpes with a sweet cream filling, topped with berries, strawberry purée and whipped cream.
The Lemon Crème Crêpes are crêpes with a lemon cream filling, sprinkled with powdered sugar and drizzled with strawberry purée.
The Sweet Berry Muffin is a sweet vanilla muffin baked with mixed berries, topped with sugar crumble and drizzled with strawberry purée.
The Chicken & Quinoa Mediterranean Salad features pulled roasted chicken, tomatoes, cucumbers, artichoke hearts, onions, olives and quinoa on romaine lettuce and kale tossed in red wine shallot vinaigrette.
The Berry Spinach & Shrimp Quinoa Salad includes two skewers of grilled shrimp, strawberries, blueberries, crumbled feta cheese and quinoa on baby spinach tossed in fat-free raspberry vinaigrette.
The Salmon Niçoise features grilled salmon, grape tomatoes, red onions, black olives, French green beans, roasted potatoes and sliced hard-boiled egg on mixed greens tossed in red wine shallot vinaigrette all served with crostinis.
Seasonal produce serves as the inspiration for Corner Bakery Cafe’s six new summer offerings.
The Berries & Cream Pancakes dish features four buttermilk pancakes topped with mixed berries, whipped cream and vanilla maple syrup served alongside applewood smoked bacon.
The Berry Pecan Salad combines grilled chicken with strawberries, blueberries, blue cheese and candied pecans on a bed of mixed greens with strawberry vinaigrette.
The White Chocolate Strawberry Cold Brew blends cold-brew coffee with white chocolate syrup and a hint of strawberry.
The Turkey Bacon Ham Stack Sandwich features toasted white bread piled with oven-roasted turkey, bacon, pecan-wood smoked ham, tomatoes, lettuce, Swiss cheese, cheddar cheese and balsamic mustard.
The Turkey Avocado Cobb Salad features mixed greens topped with oven-roasted turkey, bacon, hard-boiled egg, avocado, tomatoes and crumbled blue cheese with avocado ranch dressing.
The Asparagus Pasta Primavera includes cavatappi pasta, asparagus, zucchini, squash, peas, artichoke hearts, oven-roasted tomatoes, baby kale, pesto, garlic cream sauce and Parmesan cheese.
Baskin-Robbins is doubling down on chocolate with its new flavor of the month, Chocolate Chocolate Chip Cheesecake Ice Cream. Featuring a base of chocolate cheesecake ice cream, the treat includes chocolate chip cheesecake pieces and chocolate cookie crumb ribbons.
A tropical new beverage and two new lunch options are joining the Starbucks Menu.
The Dragon Drink features fruit juice with mango and dragonfruit flavors shaken with ice and diced dragonfruit that is blended with coconutmilk.
The new Crispy Grilled Cheese contains a blend of cheddar cheese, Parmesan cheese and mozzarella cheese melted between slices of toasted sourdough bread.
The Baja Black Bean Veggie Wrap combines black beans, salsa slaw and mixed vegetables in a spinach tortilla wrap with jalapeño cream cheese spread.
Sonic Drive-In is expanding its sandwich offerings with two new King’s Hawaiian Clubs.
The King’s Hawaiian Chicken Club features 100% white meat crispy chicken topped with lettuce, tomato, bacon and Swiss cheese all served on a King’s Hawaiian bun.
The King’s Hawaiian Burger Club includes a 100% beef patty piled with lettuce, tomato, bacon and Swiss cheese on a King’s Hawaiian bun.
Also new is the Red Bull Slush, a frozen Red Bull beverage that is also available blended with cherry limeade to make the Cherry Limeade Red Bull Slush.
Cracker Barrel Old Country Store is celebrating its 50th anniversary and its southern roots with the launch of Southern Fried Chicken. Each piece of bone-in chicken is double-breaded with a blend of three types of black pepper and several seasonings and spices, then fried.
Dunkin’ is bolstering its breakfast offerings with the debut of Dunkin’ Bowls.
The Egg White Bowl is made with egg whites, spinach, roasted potatoes, cheddar cheese and caramelized onions. The bowl delivers 14 grams of protein and contains 250 calories.
The Sausage Scramble Bowl includes scrambled eggs, sausage, cheddar jack cheese, peppers and onions. The bowl weighs in at 450 calories and provides 21 grams of protein.
Dairy Queen is debuting its Summer Treat Menu, featuring new sundae-inspired Cupfections and two new Blizzard Treat flavors.
The Brownie and Oreo Cupfection features soft serve ice cream topped with a triple chocolate brownie, Oreo cookie pieces, chocolate sauce and marshmallow topping.
The Summer Berry Cake Cupfection includes soft serve ice cream layered with vanilla cake, raspberries, blackberries, blueberries, chocolate chunks and whipped topping.
The new Caramel Cannonball Blizzard Treat blends caramel coated truffles, toffee pieces and caramel topping with soft serve ice cream.
The new Brownie Dough Blizzard Treat includes brownie dough pieces, chocolate chunks and cocoa fudge combined with soft serve ice cream.
Noodles & Company is expanding its zucchini noodle dish offerings with two new zoodles-based menu items.
The Zucchini & Asparagus with Lemon Sauce features zucchini noodles and asparagus in a tangy lemon cream sauce with Roma tomatoes and roasted zucchini topped with toasted breadcrumbs and parsley.
The Zuchetti in White Wine Garlic Sauce with Balsamic Chicken includes a 50/50 combination of zucchini noodles and spaghetti noodles in white wine garlic sauce with balsamic chicken, roasted zucchini, Roma tomatoes, spinach, onion and basil finished with Parmesan cheese and lemon.
A trio of new sandwiches is joining the menu at Subway Restaurants as part of its new Club Collection.
The Southwest Chipotle Chicken Club features chicken strips, bacon, pepper jack cheese, lettuce, tomatoes, green peppers, red onions, chipotle southwest sauce and guacamole piled on jalapeño cheddar bread.
The Steak Club incorporates shaved steak, turkey, bacon, American cheese, lettuce, tomatoes and mayonnaise.
The American Club has turkey, black forest ham, bacon, American cheese, lettuce, tomatoes and mayonnaise served on flatbread.