El Pollo Loco · Red and Green Chili Cheesy Enchilada Double Chicken Bowl
A new seasonal fall entree bowl featuring red and green chili cheesy enchilada flavors with double chicken.
Every new salads and bowls we have tracked at a US restaurant chain, newest first.
MenuLaunches has tracked 26 new salads and bowls across 12 US restaurant chains, including El Pollo Loco, 7-Eleven, Taco Bell, Cava, Jamba.
A new seasonal fall entree bowl featuring red and green chili cheesy enchilada flavors with double chicken.
Chilled somen noodles layered with shredded carrots, napa cabbage, kimchi, green onions and diced cucumbers, topped with sweet and spicy gochujang dressing.

A bowl with crispy chicken, creamy Baja Sauce, Baja Slaw made from purple cabbage and cilantro in a poblano Baja-style dressing, shredded cheddar cheese, and pico de gallo.

A bowl with slow-roasted chicken, creamy Baja Sauce, Baja Slaw made from purple cabbage and cilantro in a poblano Baja-style dressing, shredded cheddar cheese, and pico de gallo.
A curated bowl featuring salmon, created to promote a new Greek Goddess dressing.

A bowl with CAVA's Glazed Salmon served over saffron rice and arugula with red pepper hummus, traditional hummus, pickled onions, fiery broccoli, sumac cabbage slaw, and Greek Goddess dressing.

A salad with grilled steak served over Power Greens with traditional hummus and tzatziki, tomato and cucumber, sumac cabbage slaw, kalamata olives, feta, pita crisps, and Greek Goddess dressing.

A deep purple smoothie made with bananas and coconut whip, customizable with add-ons.
A pickle-forward Caesar salad featuring chicken salad made with dill pickle mayo, fresh dill, Parmesan, pickled red onion, spicy broccoli, garlic breadcrumbs, lemon, Caesar dressing and a pickle spear.
A new menu item created by cookbook author Molly Baz as part of Sweetgreen's chef-in-residence program and Lunch Means Business campaign.

A salad featuring chicken salad with fresh dill, Parmesan, pickled red onion, spicy broccoli, garlic breadcrumbs, lemon and Caesar dressing, served with a pickle spear.
A double scoop of Molly Baz's chicken salad served without accoutrements, with a pickle spear on the side.

An açaí base topped with diced apples, blueberry flax granola, walnuts, and banana, finished with a peanut butter drizzle and cinnamon.

An açaí base topped with granola, banana, coconut whip and pumpkin spice, finished with a pumpkin butter drizzle and a chocolate hazelnut jack-o-lantern garnish.
A small burrito bowl with rice, seasoned beef, nacho cheese, a three-cheese blend, Spicy Ranch Sauce, and Fiesta Strips, tested as part of the Luxe Value Menu refresh.
A tostada bowl served in a crunchy tortilla bowl, filled with rice, Fiesta Potatoes, seasoned beef, three-cheese blend, nacho cheese, Fiesta Strips, reduced-fat sour cream, and pico de gallo.
A bowl with a double portion of chopped flame-grilled chicken, seasoned rice, pinto beans, and a double portion of shredded Jack cheese, topped with guacamole, sour cream, salsa fresca, and a choice of red or green chile enchilada sauce.

Chicken salad seasoned with Nashville Hot-style spice and dill pickle pieces.

Seasonal fall menu featuring maple-glazed brussels sprouts topped with crumbled bacon and charred jalapeno ranch, alongside the Harvest Bowl.

A new Market Table addition featuring sweet potato and apple salad at Fogo de Chão.

A new Market Table addition featuring crispy chickpeas and kale at Fogo de Chão.
A grilled chicken salad offered as an entree option on Applebee's 2 for $25 menu lineup.
Caesar or house salad with protein add-ons including shrimp, chicken tenders, and sirloin.

A bowl combo of blackened chicken, maple glazed Brussels sprouts, roasted sweet potatoes, apples, goat cheese, roasted almonds, wild rice, shredded kale, and balsamic vinaigrette.

A new plate featuring miso glazed salmon, maple glazed Brussels sprouts, warm roasted sweet potatoes, napa cabbage slaw, white rice and garlic aioli.

Mixed greens and arugula with pumpkin seeds, mandarin oranges, and crunchy beet strips.