GNG Chicken Caesar Salad

Nutrition Facts

Serving Size 1 SALAD

Calories 453

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 32.2g

50%

Sat. Fat 6.8g

- - -%

Trans Fat 0g

Cholesterol 73.4mg

- - -%

Sodium 1080mg

47%

Amount/Serving

%DV*

Tot. Carb. 12.3g

Dietary Fiber 3g

Sugars 2.7g

Includes 0g Added Sugars

Protein 31.2g

Vitamin D - 0mcg - 0%

Calcium - 225.2mg - 23%

Iron - 4.1mg - 52%

Potassium - 364.3mg - 8%

INGREDIENTS: GNG Chicken Caesar Salad (CHOPPED ROMAINE LETTUCE, CHICKEN BREAST (boneless skinless chicken breast filets with rib meat, water, seasoning [maltodextrin, salt, sugar, chicken stock, vegetable stock (carrot, onion, celery), flavors, carrot powder and garlic powder], modified food starch, sodium phosphates, soy protein concentrate, sea salt), CAESAR DRESSING (soybean oil, vinegar (distilled, cider), water, romano cheese (cultured milk, salt, enzymes), salt, contains less than 2% of: garlic, sugar, spice, maltodextrin, anchovy (fish), carrageenan, xanthan gum, beta carotene), SHAVED CHEESE (parmesan, romano and asiago cheeses: (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose to prevent caking, natamycin (a natural mold inhibitor) contains milk), CROUTONS (enriched four (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), canola oil, yeast, 2% or less of high fructose corn syrup, whey, salt, sugar, calcium propionate (preservative), calcium peroxide, calcium sulfate, ascorbic acid, azodicarbonamide, sodium stearoyl lactylate, spices, parsley, onion powder, wheat gluten, colors (paprika, turmeric, extractive of paprika), spice extractive, tbhq (to preserve freshness), contains: wheat and milk packaged in a facility that also packaged soy and tree nuts))

ALLERGENS: Milk, Fish, Tree Nuts, Wheat, Soybeans, Gluten

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.