Chicken Taco Salad

05.09.2008 | Author: Cook | Posted in Diabetic
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Chicken Taco Salad


Servings: 4
Ingredients: 

  • 2 pk (4-serving size each) or 1          1 c  Canned drained kidney beans
    • 

  • -package (8-serving size)         1/2 c  Chopped green pepper
    • 

  • -JELL-O Brand Lemon Flavor        1/4 c  Salsa
    • 

  • -Sugar-Free Gelatin               1/4 c  (1 oz.) shredded reduced fat
    • 

  • 2 c  Boiling water                            -cheddar cheese
    • 

  • 1 1/2 c  Cooked diced boneless, skin-        2 tb Vinegar
    • 

  • -less chicken breasts             1/2 ts Chili powder
    • 

  • 1 1/2 c  Frozen corn, thawed
    •

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.

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