Chicken and barley salad

5 servings

Ingredients

Quantity Ingredient
2 cups Water
⅔ cup Barley; uncooked quick- cooking barley
2 cups Chicken; diced cooked
½ cup Celery; diced
½ cup Tomatoes; chopped
½ cup Red onion; chopped
2 tablespoons Lemon juice; fresh
1 tablespoon Dijon mustard;
5 Lettuce; leaves

Directions

Bring water to a vigorous boil in a medium saucepan over high heat.

Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with remaining ingredients excpt lettuce. Serve on lettuce leaves. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; LOW-SODIUM DIETS; This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and Her Meal-Master

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