Lemony Chicken Salad

Course : Chicken
Serves: 4
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1 can low-sodium chicken broth (13 3/4 oz)
2 packages jell-o lemon gelatin (sugar free -- 4 serving size)
1 cup cold water
1 can crushed pineapple -- ,undrained (in unsweetened juice)
2 tablespoons lemon juice
1/2 teaspoon dried tarragon leaves (crushed)
1 dash white pepper
1 1/2 cups cubed cooked chicken breast
1/2 cup chopped parsley
1/4 cup chopped red pepper

Preparation / Directions:

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.


Nutritional Information:

160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g protein.

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