California Chicken Club

Nutrition Facts
Serving Size 1 each
Calories 337
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 18.8g
47%
Tot. Carb. 3.9g
3%
  Sat. Fat 6g
22%
  Dietary Fiber 0.2g
1%
  Trans Fat 0g
 
  Sugars 0.6g
 
Cholesterol 126mg
 
Protein 38.2g
 
Sodium 1258.5mg
84%
 
 
Protein   68%
  • Carbohydrates   3%
  • Total Sugars  
  • Fat   47%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   14%
  • Sodium   84%
  • Calcium   1%
  • Iron   9%
  • Potassium   7%
  • INGREDIENTS:  CHICKEN BREAST (boneless skinless chicken breast fillet containing up to 12% of a solution of water and sea salt), Bacon (BACON (bacon cured with water, salt, honey, sodium phosphates, sodium erythorbate, sodium nitrate, sugar, dextrose, smoke flavoring)), LEAF LETTUCE (lettuce), WHITE BREAD (enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, potato flakes, contains less than 2% of each of the following: yeast, soybean oil, salt, wheat gluten, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, calcium sulfate, enzymes), vinegar, monocalcium phosphate, calcium propionate (preservative), sesame flour), SLICED TOMATOES (tomato), Creamy Guagamole Spread (AVOCADO PULP (Hass avocado), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), SOUR CREAM (cultured sour cream, nonfat milk, cream, grade A whey, corn starch- modified, sodium phosphate, guar gum, carrageenan, sodium citrate, locust bean gum, potassium sorbate (preservative)), RED WINE VINEGAR (red wine vinegar, diluted with water to 5% acidity), SALT (salt, sodium thiosulfate, potassium iodide 0.006%, sodium bicarbonate, yellow prussiate of soda), ONION SALT (salt, onion, sodium silico aluminate (added to make free flowing), and onion oil), BLACK PEPPER (black pepper)), KOSHER SALT (salt, yellow prussiate of soda), MRS DASH SEASONING (dried onion, spices (black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, mustard, cumin, rosemary, cayenne pepper, corriander), dried garlic, dried carrot, dried orange peel, dried tomato, lemon juice powder, citric acid, oil of lemon), BLACK PEPPER (course grind black pepper )
    ALLERGENS:  Milk, Wheat, Soybeans, Sesame
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.