But you might be getting half what you pay for at your local Subway sandwich shop.
Samples were taken from five of Subway's oven roasted chicken fillets and five of their chicken strips, in Ontario - to be analysed by DNA researcher Matt Harnden, from Trent University, on behalf of CBC Marketplace.
And the results were alarming.
Subway was not the only restaurant busted for not having 100 percent chicken. A recent CBC investigation determined that the restaurant's chicken DNA numbers in their popular sandwiches were only around 50 percent. Subway chicken strips were found to have 42.8 percent chicken DNA.
The other chicken products scored remarkably better: The best chicken product was the A&W chicken grill deluxe, with an average of 89.4% chicken DNA. Well, the good news is that it's nothing gross - the study found that most of the remaining DNA present in the sample was soy.
That's. pretty remarkable, especially because chicken from the other restaurants tested (McDonald's, Wendy's, Tim Hortons and A&W) all came out at almost 100% chicken, or as close to it as you'd expect for a piece of meat that's been seasoned, marinated and cooked. Although, they claim their chicken only contains 1 percent or less of soy protein. The additional chemicals added to the meat - while safe for consumption - are added to make the meat cheaper to produce, last longer and taste better.
The chain previously responded to CBC, questioning the accuracy of the tests as their recipes call for one per cent or less of soy protein in chicken products. They noted that all their chicken products come from white meat chicken which is initially marinated, roasted in the oven and then grilled.
In a statement to CBC, Subway said it disagrees with the findings. We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients. "We do not provide ingredient percentages as we consider that information to be proprietary".