Lemony chicken salad
Yield: 4 servings
Ingredients:
- 1 cn Low-sodium chicken broth; 2 tb Lemon juice; (13 3/4 oz) 1/2 ts Dried tarragon leaves;
- 2 Pkg Jell-O Lemon gelatin; (crushed); (sugar free
- 4 serving size) Dash of white pepper;
- 1 c Cold water; 1 1/2 c Cubed cooked chicken breast;
- 1 cn Crushed pineapple;
Instructions:
undrained 1/2 c Chopped parsley; (in unsweetened juice) 1/4 c Chopped red pepper; Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water pineapple lemon juice tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Refrigerate until firm about 2 hours. DIABETIC EXCHANGE(per serving): 2 lean meat 1 vegetable; also 160 calories 45mg cholesterol 450mg sodium 3gm fat 11g carbohydrate 22g protein. Lifted from the JELL-O Sugar free cookbook
