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Designed around consumer insights, this Spring Menu Inspiration Guide can help you satisfy customers craving bright and balanced flavors. Explore these consumer-tested recipes, product recommendations and chef’s tips for refreshing seasonal menus.
Serve Spring Flavor Favorites
Our culinary team has crafted seasonally inspired recipes that showcase emerging flavor trends sure to enhance the plate and refresh the palate. Be sure to check out the insights and chef’s tips included with each recipe.
Chicken Waffle Sandwich
Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filet, fresh arugula, fried ham, cheddar cheese and a drizzle of roasted-garlic sauce sandwiched between thyme-and-rosemary waffles.
In the last two years, spring has seen more sandwich launches than any other season.1
Infuse waffle batter with cracked pepper and melted butter for herbal notes and rich, savory flavors.
Strawberry Basil Crispy Chicken Sandwich
Tyson Red Label® Fully Cooked Homestyle Chicken Breast Filet topped with strawberry basil jam, whipped goat cheese, fresh arugula and pickled red onions on a delicate sesame brioche bun.
Of all LTO recipes that launched in the spring of 2025, 127 featured strawberries.1
Add a splash of your preferred hot sauce to the strawberry jam for a touch of sweet heat.
Greek Beef Bite Wrap
State Fair® Uncooked Breaded Beef Bites, shredded lettuce, tomato, red onion, cucumber, Greek olives, feta cheese and a drizzle of avocado tzatziki sauce wrapped in warm naan bread with a roasted garlic spread.
For a signature menu item or special, add this recipe that consumers rated 5-stars for its uniqueness.*
Add an inviting aroma to this dish by toasting the naan in olive oil infused with oregano and rosemary.
Vietnamese Shaking Beef Salad
ibp Trusted Excellence® Boneless Beef Bottom Flat steak on a bed of watercress, cherry tomatoes, bell peppers, green papaya, cucumber and red onions. Garnished with fresh basil and cilantro then served with a black pepper caramel vinaigrette
When tested with Gen Z consumers, more than three quarters said they would visit a restaurant specifically for this dish.*
Stay true to the Vietnamese tradition of showcasing color in cuisine by using red, yellow and green bell peppers.
Thai Chicken Quinoa Bowl
Steak-EZE® Sliced & Shaped Chicken Breast with Rib Meat with chilled quinoa, kale, shredded carrots, cucumber, cabbage and roasted peanuts drizzled with chili garlic lime dressing and garnished with Thai basil, cilantro and lime.
For a flavor-forward menu addition, try this recipe that scored 94/100 with Gen Z consumers in concept testing.*
Starting with the quinoa and kale base, layer ingredients thoughtfully to balance flavors and textures.
Grilled Chicken & Rhubarb Grain Bowl
Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips served over a chilled grain salad of farro, shaved fennel, pickled rhubarb, asparagus and dill, then finished with a light lemon vinaigrette.
When tested with consumers, they described this salad as exceptionally unique and gave it an overall score of 85/100.*
Rhubarb’s color can help determine its flavor profile. Green stalks tend to be more tart, while red stalks are sweeter and less acidic.
Bacon Ramen
Wright® Naturally Hickory Smoked Thick Sliced Bacon, ramen noodles and baby bok choy immersed in a rich umami broth. Topped with chopped bacon and a soft-boiled egg then garnished with sesame seeds and scallions.
This recipe has potential across your menu scoring 92/100 when tested with consumers!*
Serving ramen for breakfast is a rapidly emerging trend–up 43% in the last year alone.2
Beef Spring Pho
Original Philly® Fully Cooked Seasoned Sliced Beef, rice noodles, radishes and a mélange of spring vegetables served in an aromatic broth infused with basil and mint.
In concept testing, consumers showed strong purchase intent for this concept and gave it an overall score of 99/100.*
Serve this soup as a seasonal transition in early spring. Customize with locally sourced early spring vegetables.
Chicken Spring Paella Skillet
Original Philly® Fully Cooked Sliced Chicken, artichoke hearts, peas and lemon zest sautéed then simmered with a saffron rice for a light and satisfying paella.
Spring peas are typically in season from April to June and are a favorite ingredient for a variety of spring dishes.
In its innovative cook-in-bag format, Original Philly® Fully Cooked Sliced Chicken offers a range of cooking options including steamer, sous vide prep, combi ovens and flat-top grills.
Spinach Artichoke Pizza
Crispy crust pizza covered in a white sauce and topped with Tyson Red Label® Fully Cooked Unbreaded Wood Fire Seasoned Diced Chicken Breast, artichoke hearts, cherry tomatoes, mozzarella and Parmesan cheeses. Finished with a sprinkle of red pepper flakes.
In season in early spring, fresh artichokes have tender texture and subtle flavor to enhance spring salads, sandwiches and pizzas.
For best results, use fresh pizza dough at room temperature to keep it from tearing when rolling, kneading and stretching.
Win Over Your Weekend Crowd
Looking for ways to build your brunch business? Check out our Brunch Menu Inspiration Page for recipes to make your brunch a can't-miss weekend event.
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