When it comes to meals in domestic first class in the USA, life is like a box of chocolates: you never know what you’re going to get. That’s why salad, whatever the form, is usually the safest choice.
Order chicken and it might come out moist and flavorful…or it might come out rubbery and noxious. Order beef and it may come out medium-rare, but more than likely it will arrive overcooked and very dry. Even pasta is not a sure bet: sometimes airlines manage to serve it burned on the outside yet cold and uncooked on the inside.
That’s why I tend to order salads whenever offered. If you’re a carnivore, sometimes you receive the best of both worlds. Salads often come with a side of meat, providing optional protein without meat being the centerpiece of the meal.
This week’s Meal of the Week spotlights an ordinary domestic first class flight I recently had from Houston to Denver on United. Dinner was served after takeoff and the choices were chicken with Asian noodles or Chef salad. I opted for the salad.
Meals orders were taken before pushing back and the salad arrived promptly after takeoff. It included romaine lettuce, sliced tomatoes and cucumbers, olives, and hardboiled eggs. The portion size was large. On the side was sliced chicken breast, a pretzel roll, and a slice of chocolate cake.
The chicken was low-quality and I just skipped it, but the salad was fresh and served as a filling and satisfying meal.
There was one problem…just a personal preference. What do you notice about the picture below compared to the similar picture above?
That’s right, the difference is the salad dressing. I’m not a fan of ranch and asked the FA if she had any other dressing. I figured, especially on United, the answer would be no, but she came back with some balsamic vinaigrette. Perfect!
If you find yourself in first class and don’t know what to order, take the salad. It is usually the safest choice and also provides a healthier meal, especially if you don’t lather on the dressing.
What is your favorite airline salad?