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Title: Chicken & Barley Salad
Categories: Diabetic Salad Entree Vegetable Chicken
Yield: 5 Servings

2cWater
2/3cBarley; uncooked quick- cooking barley
2cChicken; diced cooked
1/2cCelery; diced
1/2cTomatoes; chopped
1/2cRed onion; chopped
2tbLemon juice; fresh
1tbDijon 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

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