Croissant with Chicken Salad

Nutrition Facts

Serving Size 1 CROISSANT

Calories 524

Calories from Fat 4.2

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

Amount/Serving

%DV*

Total Fat 26g

40%

Sat. Fat 9.8g

- - -%

Trans Fat 0g

Cholesterol 92.9mg

- - -%

Sodium 1008.1mg

44%

Amount/Serving

%DV*

Tot. Carb. 46.2g

14%

Dietary Fiber 2g

Sugars 8.3g

Includes 4.2g Added Sugars

Protein 25.8g

Vitamin D - 0.1mcg - 0%

Calcium - 40.4mg - 4%

Iron - 3.2mg - 40%

Potassium - 363.6mg - 8%

INGREDIENTS: Chicken Salad (CHICKEN BREAST (halal certified chicken breast ), 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 ONIONS, FRESH CELERY, PICKLE RELISH (cucumbers, high fructose corn syrup, water, vinegar, salt, contains less than 2% of spices (contains mustard and celery seed), calcium chloride, xanthan gum, potassium sorbate (preservative), dehydrated red bell peppers, polysorbate 80, alum, natural flavor, turmeric extract (color). ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), KOSHER SALT (salt, yellow prussiate of soda), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), CROISSANT BUN (Enriched unbleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzymes, ascorbic acid added dough conditioner), water, butter (milk), sugar, yeast, dextrose, salt, whey powder (milk), potato starch, ascorbic acid, enzymes, Contains: Wheat, Milk. Produced in a facility that handles: Eggs, Soy and Tree Nuts. ), FRESH TOMATO, LETTUCE (lettuce )

ALLERGENS: Milk, Eggs, 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.