Chicken and Barley Salad

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Title: Chicken and Barley Salad
Categories: Diabetic, Salads, Main dish, Vegetables, Poultry
Yield: 5 servings

2 c Water 1/2 c Tomatoes; chopped
2/3 c Barley; uncooked quick- 1/2 c Red onion; chopped
-cooking barley 2 tb Lemon juice; fresh
2 c Chicken; diced cooked 1 tb Dijon mustard;
1/2 c Celery; diced 5 Lettuce; leaves

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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