Review: Harvest Kale-and-Grain Bowl at Chick-fil-A
The grains are farro, plus red and white quinoa. They are assembled over a bed of fresh chopped kale, then topped with thin slices of grilled chicken, dried cherries and chunks of butternut squash and apple to make an astonishingly succulent salad.
I said yes to the blend of goat and feta cheese, and asked for my favorite dressing (apple cider vinaigrette) in case I didn't like the recommended light balsamic vinaigrette dressing.
Then I was glad I had tried the balsamic option first—its tangy sweetness perfectly balanced the kale and apples, and added a extra savory note to the chicken slices.
The blended chevre/feta crumbles had a creamy texture you sometimes miss in classic feta cheese, but still had the perfect salty tang to complement the kale and apples. There was also a small packet of mixed nuts to sprinkle on top, but in truth, the dish didn't need it, and I didn't add it. As it sat, it was refreshing and satisfying: seasonal perfection.
Tomorrow, perhaps, I'll hit the restaurant before 10:30 am, and try the breakfast offering, a bowl with the same grain blend, plus scrambled egg whites, grilled chicken and a Monterey jack and cheddar cheese blend. I'm glad our Santa Rosa restaurant is in the test market—I predict these will soon be on the Chick-fil-A menus across the country.