Recipe for Chicken Taco Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 pkt	(4-serving size each) or 1 package (8-serving size) JELL-O Brand Lemon Flavor Sugar-Free Gelatin
2 cup	Boiling water
1/2 cup	Cooked diced boneless, skin- less chicken breasts
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 tbl	Vinegar

Instructions:

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.

National Nutrition Month (March). Not sure of the date, 1992 maybe.

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... Chicken Taco Salad :: Chicken Taco Salad, Low Fat ...