Chicken Taco Salad from Healthy Diabetic Recipes

Chicken Taco Salad Recipe

Recipe Ingredients:

2 package (4-serving size each) or 1 package (8-serving size) JELL-O Brand Lemon Flavor Sugar-Free Gelatin
2 cup Boiling water
1 1/2 cup Cooked diced boneless, skin- less chicken breasts
1 1/2 cup Frozen corn, thawed
1 cup Canned drained kidney beans
1/2 cup Chopped green pepper
1/4 cup Salsa
1/4 cup (1 oz.) shredded reduced fat cheddar cheese
2 tbsp Vinegar
1/2 tsp Chili powder

Recipe Instructions:

Completely dissolve gelatin in boiling water. Refrigerate until slightly
thickened.
Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup)
individual plastic containers (for brown bagging) or serving dishes.
Refrigerate about 2 hours until firm. Makes 4 entree servings.

Nutritional information per serving: calories 240, protein - 27 gm.,
fat - 4 gm., carbohydrates - 25 gm., cholesterol - 50 mg., sodium - 530
mg., dietary fiber ~ 6 gm. Diabetic Exchanges: Lean Meat - 2, Starch/Bread
~ 2.

FROM: A press release from Kraft General Foods, Inc. promoting National
Nutrition Month (March). Not sure of the date, 1992 maybe.

JELL-O is a registered trademark of Kraft General Foods, Inc.

Servings: 4

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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