| Lemon Chicken Salad |
|
1 (13-3/4 oz.) can low-sodium chicken
broth
2 (4 serving) pkg. or 1 (8 serving) pkg. Jello brand lemon flavor sugar
free gelatin
1 c. cold water
1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
2 tbsp. lemon juice
1/2 tsp. dried tarragon leaves, crushed
Dash of white pepper
1-1/2 c. cubed cooked chicken breast
1/2 c. chopped celery
1/4 c. chopped red pepper |
|
| Instructions |
| 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. Makes 4 servings. . |
|
|
|
|
|
|
