Wine Country Chicken Salad with White Chicken Meat, Sweetened Dried Cranberries & Pecans, Trader Joe's
i Photo: Open Food Facts contributors · CC BY-SA
Prepared salads · United States

Wine Country Chicken Salad with White Chicken Meat, Sweetened Dried Cranberries & Pecans

United States
NUTRI-SCOREABCEDNOVA4
310 kcalper 100 g · 15% of the reference intake
12.4 gof sugars per 100 g
Barcode (EAN-8)00570107
GS1 prefix005 · GS1 US
Additives1: E415
AllergensCelery, Eggs, Nuts

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories310 kcal15%
Total fat23.9 g31%
Saturated fat1.8 g9%
Total carbohydrate15.0 g5%
Total sugars12.4 g—
Dietary fiber0.88 g3%
Protein8.8 g18%
Sodium0.38 g17%

Open Food Facts, ODbL, record updated August 31, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

COOKED WHITE CHICKEN MEAT (CHICKEN BREAST WITH RIB MEAT, CHICKEN BROTH, SEA SALT, RICE STARCH), MAYONNAISE (CANOLA OIL, WATER, EGGS, SALTED EGG YOLK (EGG YOLKS, SALT), WHITE WINE VINEGAR, SALT, CANE SUGAR, LEMON JUICE CONCENTRATE), CELERY, SWEETENED DRIED CRANBERRIES (CRANBERRIES, CANE SUGAR, SUNFLOWER OIL), HONEY, PECANS, APPLE CIDER VINEGAR, CANE SUGAR, POPPY SEEDS, SEA SALT, XANTHAN GUM, WHITE PEPPER

  • E415Xanthan gumEmulsifier · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 404 “prepared salads” products sold in the United States
Sugars12.4 g · median 3.5 g
Saturated fat1.8 g · median 2.2 g
Salt0.95 g · median 0.91 g

94% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Prepared salads” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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