It's pretty much the cooking by supply chain I maligned somewhere re my Frankie and Benny's experience which included a similar dismal salad: a deathbed of leaves, half a flabby bacon rasher that had probably been precooked some weeks before (I was born), an avocado that had decomposed into a green slimy mush that might have been the fate of the first attempted teleportation of a frog, covered with a spittle of overly sweet dressing that tasted of chemicals having a fundamental disagreement at the molecular level. I don't believe anyone at any senior level in the conglomerate behind F&B has tasted that salad. The only pleasure to be had from such a meal is for someone gazing at a distant spreadsheet, and even then I suspect they could do it cheaper and better for less money, but it doesn't fit the business model where they don't care that a meal is bad, just that it's uniformly bad.
While he F&B salad wasn't as bad the 'Mexican' chicken experience that I also documented so you don't have to experience, but at least I felt like someone had tried with that one. Unfortunately, a someone who really should have never, ever been let even close to kitchen.