Cranberry Pecan Chicken Salad Croissant

Nutrition Facts

Serving Size 1 EACH

Calories 538

Calories from Fat 10.1

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

Amount/Serving

%DV*

Total Fat 34.7g

53%

Sat. Fat 13g

- - -%

Trans Fat 0.4g

Cholesterol 79mg

- - -%

Sodium 355.7mg

15%

Amount/Serving

%DV*

Tot. Carb. 41.5g

13%

Dietary Fiber 1.9g

Sugars 11.8g

Includes 10.1g Added Sugars

Protein 13.5g

Vitamin D - 0mcg - 0%

Calcium - 34mg - 3%

Iron - 2.4mg - 30%

Potassium - 119.1mg - 3%

INGREDIENTS: CRANBERRY PECAN CHICKEN SALAD (cooked white meat chicken, dressing (mayonnaise [soybean soil, water, egg yolks, vinegar, salt], balsamic vinegar, sugar, preservative blend [water, maltodextrin, cultured dextrose, potassium sorbate, sodium benzoate, sodium diacetate, xanthan gum, sodium chloride, egg white lysozyme, nisin preparation], water, modified corn starch, salt, xanthan gum), celery, cranberries (cranberries, sugar, sunflower oil), pecans (pecans [tree nut], peanut oil)), CROISSANT (enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, butter (cream [milk], lactic acid), wheat flour, sugar, yeast, contains 2% or less of: egg whites, salt, canola and/or soybean oil, eggs, calcium propionate (preservative), artificial butter flavor, sodium stearoyl lactylate, soy flour, dough conditioners (ascorbic acid, enzymes, l-cysteine), dextrose, modified corn starch, acacia gum, capric/caprylic triglycerides contains: eggs, milk, soy, wheat made in a facility that also processes tree nuts (almonds))

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.