Chicken Bacon Ranch Sandwich

Nutrition Facts

Serving Size 1 SANDWICH

Calories 895

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 44.5g

69%

Sat. Fat 18.3g

- - -%

Trans Fat 0g

Cholesterol 193mg

- - -%

Sodium 2765.6mg

120%

Amount/Serving

%DV*

Tot. Carb. 86g

26%

Dietary Fiber 7.3g

21%

Sugars 15.6g

Includes 0g Added Sugars

Protein 60.9g

Vitamin D - 0.6mcg - 0%

Calcium - 564.3mg - 56%

Iron - 5.3mg - 67%

Potassium - 1122.7mg - 24%

INGREDIENTS: SHREDDED ICEBERG LETTUCE, FIRE BRAISED CHICKEN BREAST (with juices ingredients: Chicken Breast Meat, Water, Salt, Baking Soda, Natural Flavoring.), SOURDOUGH BREAD (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, salt, natural yeast culture, calcium propionate (to preserve freshness) contains: wheat may contain sesame), Pickle Spear (PICKLE SPEAR (fresh cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), spices, garlic, turmeric, polysorbate 80.)), Salad Dressing, Ranch (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), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), RANCH DRESSING MIX (salt, monosodium glutamate, maltodextrin, dehydrated parsley, garlic powder, onion powder, canola oil, carrageenan, buttermilk product, turmeric (color), with not more than 2% calcium stearate added as an anti-caking agent. Contains: Milk)), CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes, annatto color.), Sliced Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten, Sesame

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.