Western Chicken Breast Sandwich

Nutrition Facts
Serving Size 1 each
Calories 470
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 18.2g
46%
Tot. Carb. 36.4g
28%
  Sat. Fat 7g
26%
  Dietary Fiber 1.7g
5%
  Trans Fat 0g
 
  Sugars 8.4g
 
Cholesterol 121.5mg
 
Protein 40g
 
Sodium 1636.2mg
109%
 
 
Protein   71%
  • Carbohydrates   28%
  • Total Sugars  
  • Fat   46%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   20%
  • Sodium   109%
    • Calcium   11%
  • Iron   13%
  • Potassium   3%
    • INGREDIENTS:  Grilled Chicken (CHICKEN BREAST (boneless skinless chicken breast fillet containing up to 12% of a solution of water and sea salt), Chicken Broth (WATER (water), CHICKEN SOUP BASE (roasted chicken and chicken juices, salt, monosodium glutamate, sugar, maltodextrin, chicken fat, dehydrated onion, turmeric, citric acid, xanthan gum, flavoring, caramel color)), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), HAMBURGER BUNS (enriched unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine hydrochloride, riboflavin, folic acid), water, high fructose corn syrup, yeast, liquid soybean oil, contains less than 2% of the following: salt, wheat gluten, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, azodicarbonamide, calcium sulfate, calcium peroxide, enzymes), monocalcium phosphate, calcium propionate (preservative), sesame flour), BACON (bacon cured with water, salt, honey, sodium phosphates, sodium erythorbate, sodium nitrate, sugar, dextrose, smoke flavoring), BATTERED ONION STRAWS (onions, bleached wheat flour, vegetable oil (soybean and/or canola), water, enriched bleached wheat flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), food starch - modified. contains 2% or less of dextrose, extractives of paprika (color), leavening (sodium acid pyrophosphate, sodium bicarbonate), modified corn starch, monoglycerides, natural flavor, salt, spices, sugar, whey, yeast extract, 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. ), OIL (canola oil, tbhq and citric acid added to protect flavor, dimethylpolysiloxane (an anti-foaming agent).)
    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.