Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

SOUTHWEST CHICKEN SALAD

Nutrition Facts

Serving Size 8 OZ

Calories 248

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 9.8g 24% Tot. Carb. 11.1g 9%
Sat. Fat 2.1g 8% Dietary Fiber 1.9g 5%
Trans Fat 0g   Sugars 6.2g  
Cholesterol 102.7mg   Protein 29g  
Sodium 1125.5mg 87%    
  • Protein   52%
  • Fat   24%
  • Carbohydrates   9%
  • Calcium   2%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   10%
  • Total Sugars   5%
  • Dietary Fiber   5%
  • Iron   2%
  • Saturated Fat   8%
  • Sodium   87%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  TOSSED SALAD (PRD LETTUCE ICEBERG 24HD, CASH CABBAGE RED, PRD LETTUCE ROMAINE HEARTS), FRZ CHICKEN FAJITA STRIP (BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER, SEASONING (DEXTROSE, SALT, SPICES, DEHYDRATED GARLIC, SODIUM TRIPOLYPHOSPHATE, MALTODEXTRIN, DEHYDRATED ONION, GRILL FLAVOR, [FROM PARTIALLY HYDROGENATED COTTONSEED AND SOYBEAN OIL], MODIFIED CORN STARCH, CORN SYRUP SOLIDS, SPICE EXTRACTIVE), ISOLATED SOY PROTEIN PRODUCT (ISOLATED SOY PROTEIN, MODIFIED FOOD STARCH, CORNSTARCH, CARRAGEENAN), SODIUM PHOSPHATES), DRESSING BALSAMIC VINGRETTE (WATER, HIGH FRUCTOSE CORN SYRUP, BALSAMIC VINEGAR, RED WINE VINEGAR, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), OLIVE OIL, CONTAINS LESS THEN 2% OF SALT, GARLIC (DRIED), XANTHAN GUM, SPICE, SODIUM ALGINATE, PROPYLENE GLYCOL ALGINATE, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR).), PRD PEPPER RED * AVG 22/25#, PRD PEPPER GREEN LARGE, PRD ONION SPANISH DRY, LAWRY'S MEXICAN SEASONING (SPICES (INCLUDING BLACK PEPPER AND CUMIN), SUGAR, RED AND GREEN BELL PEPPERS, TOMATO, ONION, GARLIC, CITRIC ACID, AND NATURAL FLAVOR.), HERB FRESH CILANTRO BUNCH

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

>Back

Quick Links