Grilled Chicken Salad

Nutrition Facts
Serving Size 1 each
Calories 271
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 12.5g
31%
Tot. Carb. 8.5g
7%
  Sat. Fat 6.6g
24%
  Dietary Fiber 3.6g
11%
  Trans Fat 0g
 
  Sugars 3.6g
 
Cholesterol 90.5mg
 
Protein 32.6g
 
Sodium 584.1mg
39%
 
 
Protein   58%
  • Carbohydrates   7%
  • Total Sugars  
  • Fat   31%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   11%
  • Sodium   39%
  • Calcium   21%
  • Iron   14%
  • Potassium   22%
  • INGREDIENTS:  ROMAINE LETTUCE (lettuce), 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.), CUCUMBERS (cucumber), TOMATOES (tomatoes), SHREDDED CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color), potato starch, corn starch, and powdered cellulose added to prevent caking.), GREEN PEPPERS (green peppers)
    ALLERGENS:  Milk, 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.