A recent lunch at Chicken Salad Chick in downtown Chattanooga featured a soup-and-sandwich special, with half a Jazzy Julie chicken salad on sourdough bread and a cup of chicken and rice soup. The pasta salad was an add-on from the menu.Jim Tanner
Three months after entering the Chattanooga market with a downtown restaurant, Chicken Salad Chick will open another location in July in East Brainerd.
Josh Patton, the 26-year-old restaurateur who opened the first Chicken Salad Chick franchise location in the Miller Building in downtown Chattanooga in April, will add a second location at 1820 Gunbarrel Road, scheduled to open July 22.
Patton said he wanted to be near Hamilton Place Mall for his second site.
“Chattanooga is in for a real treat," he said.
In a statement, Chicken Salad Chick President Kevin Brown said the fast casual restaurant chain continues to grow.
“With our other Chattanooga restaurant located downtown, we believe that this site will better serve those who are in different areas of the city," he said.
The Chicken Salad Chick concept was established in Auburn, Ala., in 2008 in the kitchen of founder Stacy Brown. The Chattanooga franchise is one of 21, with others in Alabama, Georgia, Florida and South Carolina.
The menu features 15 varieties starting with Brown’s original recipe, the Classic Carol, and ranging from barbecue varieties to recipes that feature pineapple, jalapeno peppers, bacon and cranberries. All can be purchased by the scoop, on a sandwich or by the pound for takeout.
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Dave Flessner is the business editor for the Times Free Press. A journalist for 35 years, Dave has been business editor and projects editor for the Chattanooga Times Free Press, city editor for The Chattanooga Times, business and county reporter for the Chattanooga Times, correspondent for the Lansing State Journal and Ingham County News in Michigan, staff writer for the Hastings Daily Tribune in Nebraska, and news director for WCBN-FM in Michigan. Dave, a native ...