Editorial Note: The is the second part of my United premium cabin food review from my trip from Philadelphia to Las Vegas. The first part of the review can be found here.
On my connecting flight from Houston to Las Vegas, I had my first opportunity to sample a meal from United’s redesigned premium cabin lunch menu. In previous years, lunch in United first class often consisted of cheeseburgers (which were actually quite good), chicken and beef wraps (which were not good at all), and salads with tiny portions of grilled chicken scattered among lettuce and other greens. Lunch entrees were also very often accompanied by very salty french onion or tomato soups which did not taste very fresh. Therefore, the chance the sample a re-envisioned lunch menu excited me as I was eager to see if United could deliver like they had on my previous breakfast flight to Denver earlier this summer.
On this flight, we were given the choice between a “steak salad” and a “chicken sandwich on ciabatta bread” with chips and salad for sides. Within the first eight orders taken, all of the steak salads that were loaded onto the plane were spoken for and the rest of us were given the chicken sandwich. Since I had yet to sample either entree, I was not too disappointed in a lack of choice.
Meal service began with hot towels, beverages, and warm nuts served in a ramekin. After this, the entrees were served from front to back in the first class cabin. The sandwich itself was actually quite large compared to some of the other sandwiches I have been served on airlines before and I needed both hands to hold it steady as I consumed it.
Breakdown of Lunch: Ingredient by Ingredient
- The ciabatta bread was soft and tasted fresh. The entire sandwich was warm, which was a welcome change from other cold sandwiches that have been served on United lunch flights in the past.
- The chicken mix was extremely dry and only came with minimal sauce. Lots of chewing was needed to make it through the entire sandwich.
- The cheese was melted into the bread, but was also very dry by the time the sandwich made its way to my tray table.
- The chips were good, and Cape Cod is one of my favorite brands when it comes to snack foods.
- The salad with quinoa was good, and it was nice to have something light and refreshing on the menu. Many of you will remember the very salty soups that United would serve on these lunch (and some dinner) flights in the past.
I was disappointed that the sandwich was so dry, and United could definitely improve the texture by adding more cheese or additional sauce. However, this entree is much preferred to the chicken wraps and beef burritos of years past and United is indeed moving in the right direction with these changes. The salad was a welcome change compared to the “salt soups” of previous menus as well. Service during meal service was exceptional and my glass never went empty throughout the entire flight. Overall, although there is still room for improvement, trends like these give me hope for the future.
My next review of a United meal will most likely come after my Premium Service breakfast flight from Newark to Los Angeles in November, so stay tuned for that (as well as other reviews in the meantime).