This post was sponsored by McDonald’s as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
We totally missed spring in NYC. The weather went from cold to hot within a week, and our food choices have changed as well. Some days it’s too hot to turn on an oven or to eat a heavy meal. My family snacks on crisp veggies all day long and refreshing fruit, but some days you need a little more. After trying the new delicious signature sandwiches at McDonald‘s, my eye caught their premium salad list and I knew that next time we visited, I would have to try them out. I couldn’t decide which sounded better, the Bacon Ranch or the Southwest salad. Both come with my choice of chicken- grilled or buttermilk. While I love my crispy chicken, and knowing McDonald’s uses real buttermilk and spices to coat their chicken, I had to try it- but in the same token, I’m trying to keep calories lower.
Typically fast food grilled chicken isn’t the most palatable choice on the menu, but McDonald‘s has revamped their recipes to bring better options to the table. The grilled chicken they use in their salad is moist, tasty, and has a good texture. Their Premium Salads have at least 2.5 cups of vegetables and include fresh romaine, baby spinach, baby kale, Tuscan red leaf lettuce, and ribbon-cut carrot curls. This is so different than the simple iceberg lettuce they used in the past.
Other changes McDonald’s has made was sourcing their low fat milk jugs and Go-Gurt low-fat yogurt from cows no treated with rbST* and artificial growth hormones. By 2025 all their eggs will be 100% cage-free in the US and Canada. With so many changes, McDonald’s is clearly listening to their customer’s requests and stepping up to make changes on a national level.
*Farmers still use ionophores, a class of antibiotics that are prescribed to people, to help keep chickens healthy.
Head into McDonald’s this summer to experience their Premium Salads and updated menu items!