Source:

Classifications: Salads

Qty Measure Ingredient

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1 13 3/4oz can low-sodium chicken broth

2 packages (4-serving size) or 1

package (8- serving size) lemon sugar free gelatin

1 cup cold water

1 8 oz can crushed pineapple in unsweetened juice, undrained

2 tablespoons lemon juice

1/2 teaspoon dried tarragon leaves, crushed

Dash of white pepper

1 1/2 cups cubed cooked chicken breast

1/2 cup chopped celery

1/4 cup 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. Chill until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Chill until firm, about 2 hours. Makes 5 cups or 4 entree servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 2 lean meat, 1 vegetable; also, 160 calories, 450 mg sodium, 45 mg cholesterol, 11 gm carbohydrate, 22 gm protein, 3 gm fat.

Serves: 4

Food Exchanges: