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Tyson Rotisserie Seasoned Chicken Breast Strips
Photo: Open Food Facts contributors (CC BY-SA)

Cooked chicken breast without skin

Tyson Rotisserie Seasoned Chicken Breast Strips

48 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Seed-oil free
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Why it scores 29

Tyson Rotisserie Seasoned Chicken Breast Strips scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Corn syrup solids: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better chicken nuggets and tenders

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Rotisserie Seasoned Chicken Breast Strips

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • Corn syrup solids
    Strong An added sugar. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−47

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. [4]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 1.2 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [6]
  • Salt 1.3 g / 100 g
    Strong High in salt. [7]
  • Protein 20.2 g / 100 g
    Info A good source of protein. [2]
subtotal−1.5
TOTAL 29Poor

100 − 71 = 29

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]

GTIN 00023700051837 · 2026-08-24

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy131 kcal
Fat4.2 g
Saturated fat1.2 g
Trans fat0 g
Carbohydrates2.4 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein20.2 g
Salt1.3 g

Serving: 1 serving (84 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

BONELESS, SKINLESS CHICKEN BREAST WITH RIB MEAT, CHICKEN BROTH, CONTAINS 2% OR LESS OF THE FOLLOWING: FOOD STARCH, ROTISSERIE SEASONING (WHEAT FLOUR, DEXTROSE, DEHYDRATED CHICKEN BROTH, SALT, DEHYDRATED GARLIC, ONION POWDER, MALTODEXTRIN, RENDERED CHICKEN FAT, SPICE, CORN SYRUP SOLIDS, NATURAL FLAVORS), SEASONING (SALT, GARLIC POWDER, ONION POWDER, YEAST EXTRACT, MALTODEXTRIN, NATURAL FLAVORS), VINEGAR. SAUTEED IN VEGETABLE OIL.

Allergens and diets

Contains: Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free

Always check the package: recipes change.

Healthiest cooked chicken breast without skin in the US

More from Tyson

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  8. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  9. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org