Chicken Caesar Salad

Nutrition Facts
Serving Size 1 each
Calories 245
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 9.7g
24%
Tot. Carb. 10g
8%
  Sat. Fat 3.3g
12%
  Dietary Fiber 4.4g
13%
  Trans Fat 0g
 
  Sugars 3g
 
Cholesterol 89.5mg
 
Protein 33.1g
 
Sodium 849mg
57%
 
 
Protein   59%
  • Carbohydrates   8%
  • Total Sugars  
  • Fat   24%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   10%
  • Sodium   57%
  • Calcium   15%
  • Iron   13%
  • Potassium   13%
  • INGREDIENTS:  ROMAINE LETTUCE (lettuce), GRILLED CHICKEN FILET (skinless boneless chicken breast fillets, water, modified food starch, salt, seasoning (chicken broth natural flavor), sodium phosphates), TOMATOES (tomatoes), SLICED BLACK OLIVES (ripe olives, water, salt, ferrous gluconate added to stabilize color), RED ONION (red onion), SHREDDED PARMESAN CHEESE (parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, natamycin to protect flavor)
    ALLERGENS:  Milk
    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. 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.