Chicken Taco Salad recipe

Source: Press release from Kraft General Foods Inc. promoting National Nutrition Month

2 (4-serving size) or 1 (8-serving size) package Jell-O
    Brand Lemon Flavor Sugar-Free Gelatin
2 cups boiling water
1 cup canned drained kidney beans
1/2 cup chopped green bell pepper
1/4 cup salsa
1/4 cup (1 ounce) shredded reduced fat Cheddar cheese
1 1/2 cups cooked diced boneless skinless chicken breasts
1/2 teaspoon chili powder
1 1/2 cups 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