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LEMONY CHICKEN SALAD



1 can Low-sodium chicken broth
(13 3/4 oz)
2 each Pkg of Jell-O Lemon gelatin
(sugar free -- 4 serving size)
1 cup Cold water
1 can Crushed pineapple -- undrained
(in unsweetened juice)
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 parsley
1/4 cup Chopped red pepper


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.













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