Lemony Chicken Salad
Ingredients| 1 can low-sodium chicken broth 1 (13 3/4 oz) 2 each pkg of jell-o lemon gelatin 1 (sugar free, 4 serving size) 1 cup cold water 1 can crushed pineapple ,undrained 1 (in unsweetened juice) 2 tbsp lemon juice 1/2 tsp dried tarragon leaves 1 (crushed) 1 dash of white pepper 1 1/2 cup cubed cooked chicken breast 1/2 cup chopped parsley 1/4 cup chopped red pepper |
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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
Servings:
4
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