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Lemony Chicken Salad

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Submitted by GB REAM

YIELD

4 servings

PREP

3 hrs

COOK

?

READY

3 hrs

Ingredients

1 1
CAN CAN CHICKEN BROTH *
2 2
EACH EACH GELATIN, UNFLAVORED
lemon flavour *
1 237
CUP ML WATER
cold
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML TARRAGON LEAVES
leaves, crushed
½ 2.5
TEASPOON ML WHITE PEPPER
1 ½ 355
CUPS ML CHICKEN BREASTS
cubed, cooked
½ 118
CUP ML PARSLEY LEAVES
chopped
¼ 59

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 115 21% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 132mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 36g
Vitamin A 19% Vitamin C 43%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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