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Lemony Chicken Salad

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Recipe

 

Yield

4 servings

Prep

3 hrs

Cook

?

Ready

3 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 can chicken broth
* Camera
2 each gelatin, unflavored
lemon flavour
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1 cup water
cold
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1 can pineapple, canned, crushed
*
2 tablespoons lemon juice
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½ teaspoon tarragon leaves
leaves, crushed
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½ teaspoon white pepper
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1 ½ cups chicken breasts
cubed, cooked
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½ cup parsley leaves
chopped
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¼ cup sweet red bell peppers
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Ingredients

Amount Measure Ingredient Features
1 can chicken broth
* Camera
2 each gelatin, unflavored
lemon flavour
* Camera
237 ml water
cold
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1 can pineapple, canned, crushed
*
3E+1 ml lemon juice
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2.5 ml tarragon leaves
leaves, crushed
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2.5 ml white pepper
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355 ml chicken breasts
cubed, cooked
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118 ml parsley leaves
chopped
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59 ml sweet red bell peppers
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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 11521% 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?
 
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