Lemony Chicken Salad

Recipe Ingredients

1		Low-sodium chicken broth
		(13 3/4 oz)
2		Jell-o lemon gelatin
		(sugar free - 4 serving size)
1 cup	237ml	Cold water
1		Crushed pineapple; - undrained
		(in unsweetened juice)
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Dried tarragon leaves
		(crushed)
1		White pepper
1 1/2 cups	93g / 3.3oz	Cubed cooked chicken breast
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	36g / 1.3oz	Chopped red pepper

Recipe 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.

Lifted from the JELL-O Sugar free cookbook

Source:
Sylvia Groschwitz

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