Ranch Chicken Sandwich

Nutrition Facts

Serving Size 1 EACH
Calories 334
Calories from Fat 3.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 8.7g
13%
Sat. Fat 1.4g
- - -%
Trans Fat 0g
Cholesterol 44.8mg
- - -%
Sodium 4187.3mg
182%
Tot. Carb. 42g
13%
Dietary Fiber 2.1g
6%
Sugars 7.2g
   Includes 3.3g Added Sugars
0%
Protein 24.1g
Vitamin D - 0mcg - 0%
Calcium - 113.5mg - 11%
Iron - 1.9mg - 23%
Potassium - 154.9mg - 3%
INGREDIENTS: Ranch Fried Chicken (Chicken Breast, Crispy Fried (CHICKEN BREAST (contains up to 5% retained water ), SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), POTATO SLIDER ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, cane sugar syrup, wheat gluten, sunflower oil, contains 2% or less of each of the following: salt, butter, dough conditioners (sodium stearoyl lactylate, monoglycerides and diglycerides), monocalcium phosphate, cultured wheat flour, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds)), Ranch Seasoning for Fries (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), SUGAR (sugar), ONION POWDER (onion powder. ))), POTATO SLIDER ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, cane sugar syrup, wheat gluten, sunflower oil, contains 2% or less of each of the following: salt, butter, dough conditioners (sodium stearoyl lactylate, monoglycerides and diglycerides), monocalcium phosphate, cultured wheat flour, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds), Comeback Slaw (Comeback Sauce (MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), CHILI SAUCE (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: dehydrated onion, garlic powder, spices, natural flavors.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), 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). ), GARLIC PEELED, FRESH ONIONS, WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), SPICY BROWN MUSTARD (organic vinegar, water, mustard seed, salt, less than 2% of spices, turmeric), BLACK PEPPER), FRESH VEGGIE SLAW MIX (kohlrabi, brussels sprouts, broccoli, kale, red cabbage, carrots))
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.