AUBURN, Ala., Nov. 1, 2016 /PRNewswire/ -- Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, announced today the launch of its limited-time winter menu, which features fan-favorite menu items such as Cranberry Kelli chicken salad, Pumpkin Cheesecake, Pimento Cheese "Jingle-Balls" and Buttercream Frosted Flower Cookies. The Pumpkin Cheesecake, Pimento Cheese "Jingle-Balls" and Buttercream Frosted Flower Cookies are being brought back by popular demand. The brand will also be offering a new Spinach Salad, topped with cranberries, apples, bacon, feta cheese and pecans. The winter menu items will be available at every Chicken Salad Chick location now through Dec. 31. "Cranberry Kelli, which I personally refer to as 'Christmas in a Bowl', has been a fan-favorite for years, so we wanted to reward our guests this holiday season by highlighting the delicious flavor in different ways that fit perfectly with the holiday season," said Stacy Brown, Chicken Salad Chick founder. "In addition, we wanted to bring back some of our guest's favorite items that aren't available year round, and Pumpkin Cheesecake and Pimento Cheese "Jingle-Balls" were an obvious choice. We wanted to provide our guests with menu items they can share with loved ones during the holidays." Whether celebrating at a family gathering or hosting a holiday luncheon at work, the Pimento Cheese "Jingle-Balls" and Pumpkin Cheesecake are delicious options that fit the flavor of the season. In addition, Cranberry Kelli's mixture of dried, sweetened cranberries and slivered almonds is now being offered in four different ways - as a scoop, in a croissant sandwich with provolone cheese, a mini-croissant sandwich platter or in the brand's new filo cup platter. Chicken Salad Chick also offers a variety of catering options for holiday events. More information on Chicken Salad Chick catering can be found on their catering website. The Chicken Salad Chick concept, born in Auburn, Ala., was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has more than 60 restaurants across the Southeast.