Chef Salad

Nutrition Facts
Serving Size 1 each
Calories 269
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 16.1g
40%
Tot. Carb. 7.2g
6%
  Sat. Fat 7.8g
29%
  Dietary Fiber 3.3g
10%
  Trans Fat 0g
 
  Sugars 3.6g
 
Cholesterol 242.6mg
 
Protein 26.2g
 
Sodium 850.1mg
57%
 
 
Protein   47%
  • Carbohydrates   6%
  • Total Sugars  
  • Fat   40%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   11%
  • Sodium   57%
    • Calcium   22%
  • Iron   15%
  • Potassium   19%
    • INGREDIENTS:  ROMAINE LETTUCE (lettuce), Hard Boiled Eggs (EGGS (fresh shell eggs.)), ROMA TOMATOES (Roma tomato), SHREDDED CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color), potato starch, corn starch, and powdered cellulose added to prevent caking.), OVEN ROASTED CHICKEN BREAST (presliced: chicken breast meat, chicken broth, salt, turbinado sugar, native pea starch, seasoning (yeast extract, citrus extract), citrus fruit extracts, natural flavoring handsliced: browned in vegetable oil ingredients: chicken breast meat, water, contains 2% or less salt, dextrose, vinegar, sodium phosphate, vegetable oil. ingredients: chicken breast meat, water, salt, dextrose, sodium phosphate.), SLICED HAM (pork ham cured with water, salt, sugar, dextrose, sodium phosphates, sodium erythorbate, sodium nitrite)
    ALLERGENS:  Milk, Eggs
    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.