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Zaxby’s expands summer menu with ‘Zensible’ salads LTOZaxby’s expands summer menu with ‘Zensible’ salads LTO

Chicken-finger brand introduces lineup of offerings at less than 600 calories

Ron Ruggless, Senior Editor

July 6, 2022

1 Min Read
Zaxby s Zensible Salads
Zaxby's has expanded its summer menu with a 'Zensible' salad limited-time offer.Zaxby's

Zaxby’s has expanded its menu for summer with Zensible Zalads, all at fewer than 600 calories, the company said Wednesday.

The Athens, Ga.-based chicken-finger concept said the salads, starting at $8.99, include a choice of grilled or fried chicken and light vinaigrette dressing.

“When it comes to healthy options, consumers are accustomed to compromising between great taste and generous portions,” said Patrick Schwing, Zaxby's chief marketing officer, in a statement. “Our new Zensible Zalads are filling and full of flavor, all under 600 calories, including the dressing.”

The new salad options, in four versions, are available systemwide, the company said.

The Zensible House or Cobb Zalad offer a choice of chicken, vegetables, cheddar jack cheese and mixed greens. The Zensible Cobb Zalad adds a hard-boiled egg. All the salads are served with a light vinaigrette made with red wine vinegar, onion and garlic.

Zaxby’s in late May brought back its popular Fried Pickles, dusted with cornmeal batter and served with a ranch sauce of fresh buttermilk and herbs, as a permanent menu item.

Zaxby’s, founded in 1990, has more than 900 locations in 18 states.

Contact Ron Ruggless at [email protected]

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About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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