Chicken Taco Salad

Chicken Taco Salad

Serves: 4
 
 
Salads
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken Taco Salad, you'll need:
  • 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

Method

  • 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 Facts (Per Serving)
No nutritional facts available.
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