How did chicken sandwiches become so popular in the U.S.? Supply and demand. The emergence of large scale chicken processing companies such as Perdue and Tyson in the 1920’s and 1930’s respectively, helped propel chicken’s popularity in America. With such easy availability, chicken prices decreased, consumption increased, and chicken became a steady part of the American diet.
With many families cooking whole chickens, leftovers became standard lunch fare. Sliced leftover chicken meat became a favorite filling for sandwiches (and was the original filling for the classic club sandwich).
Fast food chicken sandwiches as we know them originated in 1967, when Truett Cathy, founder of the Atlanta based restaurant chain Chick-fil-A, introduced the chicken sandwich -- a perfectly crispy-on-the-outside, juicy-on-the-inside breaded boneless breast of chicken served on a toasted buttered bun with dill pickle chips. Whether it's fact or fiction, Cathy claimed that pickles were the only condiment he had on hand, and to his delight, were a big hit with consumers. Other fast food chains quickly followed suit. Then in the late 1980's and early '90's the grilled chicken sandwich emerged as a healthier alternative to the fried original.
I don't know if Mae West ever ate a Cobb Salad, but I bet she would
have loved it. After all, she was the one who said "too much of a good
thing is wonderful". A Cobb Salad begins with a bed of Romaine lettuce,
think of it as your basic crunchy blank canvas.
Resting on the greens are strips of toppings – luscious chunks of
avocado, juicy fresh tomato, crumbles of rich blue cheese, hard boiled
eggs and chunks of chicken breast. Frankly I've always found the
chicken to be superfluous, but maybe that's just me.
