How many calories are in Cheddars chicken tenders?
There are 343 calories in 4 tenders of Cheddar’s Chicken Tenders.
Are Cheddars healthy options?
Eating for Nutrition For lighter fare, choose from a grilled chicken pecan salad or a warm roasted vegetable and quinoa salad, chicken tortilla soup, grilled salmon, lemon pepper chicken, and steamed broccoli. Meat-based entrees at Cheddar’s also offer protein-packed nutrition.
How many calories are in Cheddars lemon pepper chicken?
There are 347 calories in 2 breasts of Cheddar’s Lemon Pepper Chicken.
How many carbs are in Cheddars french fries?
Appetizers Regular Cheddars’ Cheese Fries (1 serving) contains 152g total carbs, 139g net carbs, 140g fat, 63g protein, and 2104 calories.
How many carbs are in Cheddars Rice?
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Eat better….Top Cheddar’s Items.
|Cheddar’sHoney Butter Croissant 1 side order||Log food|
|Cheddar’sHouse Salad w/o Dressing 1 side order||Log food|
How many calories are in Cheddars tortilla chips?
Cheddar Tortilla Chips (10 chips) contains 17g total carbs, 16g net carbs, 7g fat, 2g protein, and 140 calories.
How many calories are in Cheddars fries?
There are 470 calories in 1 serving (60 g) of Cheddar’s French Fries.
How many carbs are in Cheddars grilled chicken pecan salad?
Calories in Cheddars-Style Grilled Chicken Pecan Salad
|Total Carbohydrate||15.9 g|
|Dietary Fiber||5.6 g|
How many carbs are in Cheddars coconut shrimp?
Cheddar’s Scratch Kitchen
|How much sodium is in Cheddar’s Coconut Shrimp Appetizer? Amount of sodium in Cheddar’s Coconut Shrimp Appetizer: Sodium 1080mg||45%|
|How many carbs are in Cheddar’s Coconut Shrimp Appetizer? Amount of carbs in Cheddar’s Coconut Shrimp Appetizer: Carbohydrates 49g||–|
Is Cheddars made from scratch?
At Cheddar’s Scratch Kitchen (popularly known as just “Cheddar’s”), over 90 percent of what you get served is made in house from scratch. The chefs get working at 6 a.m. every day — prepping meat and baking pies — before the crowd trickles in four to five hours later.