Chicken Salad

Nutrition Facts

Serving Size 4 OZ

Calories 247

Calories from Fat - - -

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 15.4g

24%

Sat. Fat 2.8g

- - -%

Trans Fat 0g

Cholesterol 63.5mg

- - -%

Sodium 413.8mg

18%

Amount/Serving

%DV*

Tot. Carb. 8.4g

Dietary Fiber 0.3g

Sugars 2.1g

Includes 0g Added Sugars

Protein 18.5g

Vitamin D - 0.1mcg - 0%

Calcium - 21.5mg - 2%

Iron - 1mg - 12%

Potassium - 128.8mg - 3%

INGREDIENTS: DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), FRESH CELERY, OREGANO (oregano.), OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. ), BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda)

ALLERGENS: Eggs, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.