chick-fil-a review // healthy options for mom & kids

I was invited by my local Chick-fil-A (CFA) to host a Mom’s brunch to test out two new products: Spicy Southwest Salad and Frosted Coffee. In addition, we were able to try the Superfood Side. CFA knows that one of their biggest customer bases are moms with young kids – and they’re doing everything they can to make the menu healthier. From Honest Kids apple juice to fruit salad to Superfood Side (made with kale), there are options that will appeal to even the healthiest (and pickiest) of eaters.

I never thought I’d order anything other than chicken nuggets from CFA, but the Spicy Southwest Salad might change my mind. I love the crisp romaine and baby greens (I’m a picky lettuce eater) and the Chile Lime Pepitas add an unexpected crunch. The portions are big and I was able to get two meals out of one salad. At 420 calories (not including dressing), the Spicy Southwest Salad is an excellent choice for those looking for a healthier option.

Ingredients: Slices of grilled spicy chicken breast, chilled and served on a fresh bed of chopped Romaine lettuce and baby greens, topped with shredded red cabbage and carrots, grape tomatoes, a blend of Monterey Jack and Cheddar cheeses, and a zesty combination of roasted corn and black beans. Made fresh daily. Served with Seasoned Tortilla Strips, Chile Lime Pepitas and Creamy Salsa Dressing (or guest’s choice of dressing). Chick-fil-A SaladCreated to replace the coleslaw side, the Superfood Side is a healthier alternative to its predecessor. Filled with broccolini and kale, and tossed in a sweet vinaigrette, the Superfood Side is both delicious and healthy. I love kale, but many of the moms in my group did not – until they tried the Superfood Side. At 140 calories, the Superfood Side is sure to change any kale-haters mind.

Ingredients: Chopped Broccolini® and kale blend, tossed in a sweet and tangy maple vinaigrette dressing and topped with flavorful dried sour cherries. Served with our roasted nut blend.

Last up — the Frosted Coffee. I love coffee and I love vanilla Icedream (if it werChick-fil-A Frosted Coffeee socially acceptable to eat icedream for lunch, I would). The Frosted Coffee is an amazing combination of two things every mom needs – coffee and ice cream. Not too much of either flavor, the Frosted Coffee is delicious and only 240 calories. Available for a limited time.

Ingredients: A delicious hand-spun treat that combines our custom blend of cold-brewed coffee with our famous vanilla Icedream®.

Menu items are available at all locations but subject to availability

A special thanks to the Chick-fil-A Seven Corners for hosting the Mom’s brunch and providing a wonderful meal to us and our kids. If you’re in the area, try new Mobile Ordering and Reserved Parking Spots (like a drive-thru but without the long lines) – order and pay online and when you arrive, a CFA employee will bring out your food.

6108 Arlington Blvd
Falls Church, VA 22044
See map: Google Maps


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kale & butternut squash salad

I’m kind of obsessed with kale & squash right now. They are healthy. Runner’s World Magazine lists them as a “seasonal superfood”. And they are just so damn tasty.


It’s starting to get cold at night, so I’ve been craving hearty but healthy and not too filling. My kale & butternut squash salad is the perfect combination of all three. Pair that with delicious & unique flavors, and you have a salad that everyone can enjoy.

Butternut Squash
Pomegranate Seeds
Shallots/Red Onion
Extra Virgin Olive Oil (EVOO)
Fresh Salt & Pepper

Heat over to 350 degrees. Cut off top/bottom of butternut squash. Using a peeler, peel skin off of the butternut squash. Cut in half lengthwise and scoop out seeds (discard). Slice into small sections and cut into chunks. Drizzle with EVOO and roast in the oven for 25-30 minutes, or until done.


While the squash is cooking, prepare the pomegranate seeds and kale. Our Whole Foods sells ready-to-go pomegranate seeds but at $9.99 for a small container , I opt to prepare them myself. It can be tricky and not-so-pretty at first, but once you get the hang of it, it’s actually quite easy. Check out this tutorial here. Wash kale thoroughly and chop, and cut shallots into thin slices. In a small bowl, mix together EVOO, juice from one lemon, salt and pepper.


Prepare the salad while butternut squash cools. Kale, shallots, pomegranate seeds, and pecans. Top with roasted butternut squash and drizzle with lemon dressing.





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