Tossed Salad w/ Chicken

Nutrition Facts
Serving Size 1 ea
Calories 473
    Calories from Fat 265

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 29.4g
 
Tot. Carb. 39.7g
31%
  Sat. Fat 11.6g
 
  Dietary Fiber 6g
16%
  Trans Fat 0.5g
 
  Sugars 27.5g
 
Cholesterol 52.6mg
 
Protein 15g
 
Sodium 1780.5mg
77%
 
 
Vitamin A - IU   527%
  • Vitamin C   27%
  • Calcium   56%
  • Iron   10%
  • INGREDIENTS:  Poached Bell & Evans Chicken Thigh (Water, Carrot, Whole Fresh Case 50# , Onion, Spanish, Celery, Fresh 24ct, Chicken Soup Base (Roasted Chicken Meat, Salt, Chicken Fat, Dextrose, Sugar, Natural Flavoring, Chicken Broth, Turmeric), Thyme Fresh 4oz, Salt, Ground White Pepper, Bay Leaves), Lettuce, Romaine, Chopped CS, Tomato, Chevre Cheese (Pasteurized Goats’ Milk, Culture, Enzymes, Salt), Craisins, Dried Cranberries @L, Shredded White Cheddar Cheese (Cultured Milk, Salt, Enzymes), Carrot, Matchsticks, Italian Dressing (Soybean Oil, Distilled Vinegar, Water, Hfcs, Salt, Garlic, Onion, Spices, Soy Lecithin, Xanthan Gum, Caramel Color And Oleorsin Paprika), Lite Buttermilk Ranch Dressing (Sour Dressing (Water, Partially Hydrogenated Soybean Oil, Whey Powder, Sodium Caseinate Nonfat Dry Milk, Food Starch-Modified(Corn),Lactic And Citric Acids, Mono And Diglycerides, Guar Gum, Soy Lecithin, Sodium Citrate, Dipotassium Phosphate, Locust Bean Gum, Sodium Carbonate, Carrageenan, Natural And Artificial Flavors), Buttermilk, Mayonnaise(Soybean Oil, Egg Yolk, Vinegar, High Fructose Corn Syrup, Salt, Spice And Calcium Disodium EDTA To Protect Flavor), Water, Sour Cream (Cultured Pasteurized Cream, Nonfat Milk, Enzymes),Soybean Oil, Sugar, Salt, Garlic, Onion, Xanthan Gum, Spices, Potassium Sorbate (Preservative)), Fat Free Balsamic Vinaigrette Dressing (Balsamic Vinegar, Liquid Sugar (Sugar, Water),, Water, Red Wine Vinegar, Salt, Olive Oil, Xanthan Gum, Propylene Glycol Alginate And Potassium Sorbate (Preservative))
    ALLERGENS:  Milk, Eggs, Soybeans
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810