Title: CHICKEN AND BARLEY SALAD
Categories: Diabetic, Salads, Main dish, Vegetables, 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
