YES TO GO Salad Bowl - Pecan Chicken

Nutrition Facts

Serving Size 1 SALAD
Calories 139
Calories from Fat 2.9
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 9.5g
15%
Sat. Fat 1.2g
- - -%
Trans Fat 0g
Cholesterol 7.3mg
- - -%
Sodium 199.5mg
9%
Tot. Carb. 12.6g
4%
Dietary Fiber 1.8g
5%
Sugars 6.8g
   Includes 2.9g Added Sugars
0%
Protein 2.1g
Vitamin D - 0mcg - 0%
Calcium - 24.1mg - 2%
Iron - 0.5mg - 6%
Potassium - 111.3mg - 2%
INGREDIENTS: Chicken Salad with Pecans & Craisins (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), Grilled Caesar Chicken (CHICKEN BREAST (halal certified chicken breast ), CAESAR DRESSING (vegetable oil (soybean oil, canola oil), water, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes), anchovy paste (anchovies, salt, water), whole egg, red wine vinegar, distilled vinegar, dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, sugar, spices, turmeric), natural flavors (soy), egg yolk, salt, dehydrated garlic, lemon juice concentrate, sugar, spices, extractive of rice, xanthan gum. allergens (us): milk, fish egg, soy )), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.), PECANS (pecans), FRESH CELERY, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Shredded Carrots (CARROTS MATCHSTICK), Salad Mix (CHOPPED ROMAINE LETTUCE, SALAD MIX (60% green leaf lettuce, 40% Spring Mix), SPINACH), FRESH GRAPE TOMATOES
ALLERGENS: Milk, Eggs, Fish, Tree Nuts, 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.