Grilled Chicken Bacon Ranch Sandwich

Nutrition Facts
Serving Size 1 each
Calories 416
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 15.5g
39%
Tot. Carb. 38.5g
30%
  Sat. Fat 3.6g
13%
  Dietary Fiber 1.3g
4%
  Trans Fat 0g
 
  Sugars 4.6g
 
Cholesterol 84.7mg
 
Protein 31.9g
 
Sodium 984.8mg
66%
 
 
Protein   57%
  • Carbohydrates   30%
  • Total Sugars  
  • Fat   39%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   17%
  • Sodium   66%
    • Calcium   17%
  • Iron   4172%
  • 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), TOMATOES (tomato), RANCH DRESSING (Hidden Valley Ranch brand: soybean oil, water, ranch seasoning & spices (sugar, cultured nonfat buttermilk, natural flavor [includes milk, soybean], spices, dried garlic, dried onion, monosodium glutamate, xanthan gum, food starch-modified, contains less than 2% of disodium phosphate, disodium inosinate, disodium guanylate, calcium disodium edta to protect flavor), egg yolks, contains less than 2% of salt, distilled vinegar, phosphoric acid, natural & artificial flavors (includes milk, celery seed), monosodium glutamate, sorbic acid (preservative) Sysco Classic brand: soybean oil, water, distilled vinegar, high fructose corn syrup, cultured lowfat buttermilk, salt, contains less than 2% of nonfat dry milk, egg yolks, mustard seed, garlic*, onion*, torula yeast*, autolyzed yeast extract, xanthan gum, sodium benzoate (a preservative), calcium disodium edta added to protect flavor, polysorbate 60, spice, parsley*, lactic acid, disodium inosinate & disodium guanylate. *dehydrated ), LETTUCE (lettuce), 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.