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Chicken Taco Salad

2 pk (4-serving size each) or 1 package (8-serving size) JELL-O Brand Lemon Flavor Sugar-Free Gelatin
2 c Boiling water
1 1/2 c Cooked diced boneless, skin- less chicken breasts
1 1/2 c Frozen corn, thawed
1 c Canned drained kidney beans
1/2 c Chopped green pepper
1/4 c Salsa
1/4 c (1 oz.) shredded reduced fat cheddar cheese
2 tb Vinegar
1/2 ts Chili powder

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.

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