Chicken Salad

Nutrition Facts
Serving Size 1/4 cup
Calories 104
    Calories from Fat 1.3

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 7.2g
18%
Tot. Carb. 3.2g
2%
  Sat. Fat 1.3g
5%
  Dietary Fiber 0.1g
0%
  Trans Fat 0g
 
  Sugars 1.3g
 
Cholesterol 28.5mg
 
Protein 7.1g
 
Sodium 411.3mg
27%
 
 
Protein   13%
  • Carbohydrates   2%
  • Total Sugars  
  • Fat   18%
    • Vitamin D - mcg   0%
  • Added Sugar   3%
  • Calories   4%
  • Sodium   27%
    • Calcium   0%
  • Iron   0%
  • Potassium   3%
    • INGREDIENTS:  Chicken Salad (DICED CHICKEN (boneless skinless chicken breast meat with rib meat, water, seasoning (modified food starch, food starch, pea protein isolate, carrageenan), salt, sodium phosphates), WHIPPED SALAD DRESSING (water, soybean oil, high fructose corn syrup, distilled white vinegar, modified food starch, egg yolks, contains less than 2% of salt, calcium disodium edta (to preserve flavor), paprika, may contain: mustard flour, spices, garlic powder), YELLOW ONION (yellow onion), CELERY (celery), LAWRY'S SEASON SALT (salt, sugar, spices (including paprika and turmeric), onion, cornstarch, garlic, tricalcium phosphates (prevents caking), natural flavor, paprika, oleoresin (for color).), WHITE PEPPER (white pepper))
    ALLERGENS:  Eggs, Soybeans
    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.