Hot Chicken Tender Salad

Nutrition Facts

Serving Size 1 SALAD

Calories 482

Calories from Fat 3.4

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

Amount/Serving

%DV*

Total Fat 22.2g

34%

Sat. Fat 4.3g

- - -%

Trans Fat 0g

Cholesterol 65.4mg

- - -%

Sodium 975.1mg

42%

Amount/Serving

%DV*

Tot. Carb. 42.5g

13%

Dietary Fiber 5g

15%

Sugars 16.9g

Includes 3.4g Added Sugars

Protein 31g

Vitamin D - 0mcg - 0%

Calcium - 129.3mg - 13%

Iron - 2.6mg - 33%

Potassium - 586.1mg - 12%

INGREDIENTS: BREADED CHICKEN TENDER (uncooked, breaded chicken tenderloins containing up to 20% solution of water, salt, and sodium phosphate. predusted and breaded with: enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, soybean oil (as processing aid), spices, leavening (sodium aluminum phosphate, sodium bicarbonate), garlic powder, extractives of paprika, natural flavors. battered with: water, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) salt, yellow corn flour, leavening (sodium bicarbonate, sodium aluminum phosphate), natural flavor, cellulose gum. breading set in vegetable oil.), SLICED ENGLISH CUCUMBER , FRESH RED PEPPER, FRESH MUSHROOMS, ALMOND TOPPING (almonds, sugar, honey, water, maltodextrin, salt bht (to preserve freshness) contains: almonds packaged in a facility that also packages other tree nuts ), BLEU CHEESE (blue cheese (pasteurized milk, cheese cultures, salt, enzymes, penicillium roqueforti), powdered cellulose(to prevent caking), natamycin (a natural mold inhibitor) contains: milk ), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.), FRESH RED ONIONS

ALLERGENS: Milk, 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.