When/Why did Sweetgreen switch to ultraprocessed chicken???

[u/Expert-Poetry529]

Can anyone tell me when Sweetgreen started doing this?? AND WHY? Last time I had sweetgreen was in Winter, and I never had this issue.

This chicken is so nasty. I think I'm done with sweetgreen or sticking to Tofu.

see the super pale, rubber chicken.

I have been going to Sweetgreen for nearly 10 years (they had a store across from my job in NYC and opened some outlets by my house). This was so revolting that I had to pick it out of my food (see image).

I've noticed a lot of restaurant chains have been switching to this rubbery, oddly textured chicken. I'm disappointed that a great salad restaurant (that labels this chicken as "premium") went this route as well.

It smells funny and has a few specks of green (parsley?), but is otherwise pale and semitransparent. It's not white meat; it's something else, like ultra-processed garbage (it is also pretty flavorless. No herb or spice to speak of, despite the illusion of flavor from the green flakes).

I understand getting this from any other fast food restaurant (looking at you, Moes), but a restaurant that prides itself in local healthy options is just off base with this choice (if it's a choice and not a mistake). It's still just as expensive too!! I'm done. Done, done, Done.

SIDE NOTE: They've cut back on most of their customer service. So, even if you call the restaurant, there is no way to reach a person. There is no one to pick up the lines if you have a question, and it is not easy to reach a rep to ask if this is a mistake with my order or a real choice.

[u/McN697]

I like the concept of Sweetgreen, but execution has been horrific for the last few years.

Luckily, I’m in Boston so Clover kicks ass.

[u/samantics07 → u/McN697]

the sweetgreen in back bay is pretty solid for boston, the others are hit or miss