Texas Style BBQ Chicken Farm Salad with BBQ Sauce Cup
Prefix 088 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 83 kcal | 4% |
| Fat | 2.7 g | 4% |
| of which saturates | 1.3 g | 7% |
| Carbohydrate | 7.7 g | 3% |
| of which sugars | 3.5 g | 4% |
| Fibre | 1.5 g | — |
| Protein | 6.5 g | 13% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 20 March 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Romaine Lettuce; White Meat Chicken water, seasoning (Modified Potato Starch, Salt, Yeast Extract, spices, Sugar, Citric Acid, Disodium, inosinate, Disodium Guanylate, Torula Yeast, Maltodextrin, Dextrose, Natural Flavors), Sodium Phosphateschili powder (chili Peppers, flavoring), curry powder (spices, turmeric).barbeque sauce (high fructose corn syrup, tomato paste, vinegar, water, modified corn starch, contains less than 2% of salt, pineapple juice concentrate, natural smoke flavor, spice, caramel color, sodium benzoate preservative, molasses, corn syrup, garlic powder, mustard flour, sugar, tamarind, natural flavor) Ranch Dressing: Mayonaisse, Buttermilk Salt, Onion*, Modified Food Starch, Sugar, Garlic*, Spices, Maltodextrin, Buttermilk, Dextrose, Less than 2% of: Natural & Artificial Flavors, Lactic Acid, Calcium Lactate, Guar Gum, Disodium, Inosinate & Guanylate, Calcium Stearate). Mild Cheddar and Monterey Jack Cheese (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto (color), Monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor); Tomato; Onion Corn; Black Bean (black beans, water, salt, calcium chloride, ferrous gluconate). Contains: Milk, Soy, Egg
- E150cAmmonia caramelColour
- E160bAnnattoColour
- E235NatamycinPreservative
- E270Lactic acid
- E327calcium lactateThickener
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E627Disodium guanylate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Lettuces”: 0.87 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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