Lemony Chicken Salad
Yield
4 servingsPrep
3 hrsCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | can |
chicken broth
|
* |
2 | each |
gelatin, unflavored
lemon flavour |
* |
1 | cup |
water
cold |
|
1 | can |
pineapple, canned, crushed
|
* |
2 | tablespoons |
lemon juice
|
|
½ | teaspoon |
tarragon leaves
leaves, crushed |
|
½ | teaspoon |
white pepper
|
|
1 ½ | cups |
chicken breasts
cubed, cooked |
|
½ | cup |
parsley leaves
chopped |
|
¼ | cup |
sweet red bell peppers
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | can |
chicken broth
|
* |
2 | each |
gelatin, unflavored
lemon flavour |
* |
237 | ml |
water
cold |
|
1 | can |
pineapple, canned, crushed
|
* |
3E+1 | ml |
lemon juice
|
|
2.5 | ml |
tarragon leaves
leaves, crushed |
|
2.5 | ml |
white pepper
|
|
355 | ml |
chicken breasts
cubed, cooked |
|
118 | ml |
parsley leaves
chopped |
|
59 | ml |
sweet red bell peppers
|
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.