Grilled Chicken Western Sandwich

Nutrition Facts
Serving Size 1 each
Calories 590
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 25.4g
64%
Tot. Carb. 50.8g
39%
  Sat. Fat 11.5g
42%
  Dietary Fiber 1g
3%
  Trans Fat 0g
 
  Sugars 6.8g
 
Cholesterol 115.9mg
 
Protein 39.6g
 
Sodium 1270.5mg
85%
 
 
Protein   71%
  • Carbohydrates   39%
  • Total Sugars  
  • Fat   64%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   25%
  • Sodium   85%
    • Calcium   34%
  • Iron   4175%
  • Potassium   9%
    • INGREDIENTS:  GRILLED CHICKEN FILET (Tyson Red Label: boneless, skinless chicken breast filets with rib meat, water, seasoning [maltodextrin, salt, sugar, flavors, vegetable stock (carrot, onion, celery), carrot powder and garlic powder], modified food starch, sodium phosphates, soy protein concentrate, sea salt. Sysco Classic: chicken breast meat with rib meat, water, contains 2% or less of modified food starch, isolated soy protein, salt, sodium phosphates, maltodextrin, potassium chloride, dextrose, dehydrated onion, carrageenan, dehydrated garlic, yeast extract, grill flavor (from sunflower oil), corn syrup solids, flavorings, spices, natural smoke flavor.), HAMBURGER BUN (enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (wheat), water, whole eggs,nisin preparation (as a preservative) (egg), sugar, soybean oil (soybeans), potato flour, emulsifier (water, monoglyceride, propionic acid, and phosphoric acid), salt, yeast, sorbitan monosterate, ascorbic acid, conditioner (wheat flour, calcium sulfate, salt, enzymes), sodium stearoyl lactylate, calcium propionate (mold inhibitor), turmeric), ONION RINGS (onions, water, bleached enriched wheat flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid). contains 2% or less of brown sugar, dextrose, hydrolyzed corn protein, leavening (sodium acid pyrophosphate, sodium bicarbonate), paprika extract (color), salt, sugar, whey, yeast, yellow 5, yellow 6, yellow corn flour), CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color). contains: milk), GOLDEN BARBECUE SAUCE (yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice), sugar, water, tomato paste, high fructose corn syrup, apple cider vinegar, contains less than 2% of distilled vinegar, salt, natural smoke flavor, xanthan gum, corn syrup solids, molasses, garlic, mustard bran, sodium benzoate (preservative), onion, oleoresin paprika (color), garlic, spice (including celery), oleoresin turmeric (color), soy sauce solids (naturally fermented wheat and soybeans, maltodextrin, sal), palm oil, tamarind, natural flavor, caramel color. Dried. ), PRECOOKED ROUND BACON SLICES (pork bacon cured with water, salt, sugar, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite)
    ALLERGENS:  Milk, Eggs, Wheat, 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.