| previous | next |
Title: Chicken and Barley Salad
Categories: Diabetic Salad Entree Vegetable Poultry
Yield: 5 Servings
| 2 | c | Water |
| 2/3 | c | Barley; uncooked quick- cooking barley |
| 2 | c | Chicken; diced cooked |
| 1/2 | c | Celery; diced |
| 1/2 | c | Tomatoes; chopped |
| 1/2 | c | Red onion; chopped |
| 2 | tb | Lemon juice; fresh |
| 1 | tb | Dijon mustard; |
| 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
| previous | next |