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  Recipe Home » Diabetic » Chicken & Barley Salad
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  Chicken & Barley Salad
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
2 cup Water
2/3 cup Barley, uncooked quick- cooking barley
2 cup Chicken, diced cooked
1/2 cup Celery, diced
1/2 cup Tomatoes, chopped
1/2 cup Red onion, chopped
2 tbsp Lemon juice, fresh
1 tbsp Dijon mustard
5 Lettuce, leaves
Instructions:
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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