Chicken and barley salad
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ⅔ | cup | Barley; uncooked quick- cooking barley |
| 2 | cups | Chicken; diced cooked |
| ½ | cup | Celery; diced |
| ½ | cup | Tomatoes; chopped |
| ½ | cup | Red onion; chopped |
| 2 | tablespoons | Lemon juice; fresh |
| 1 | tablespoon | Dijon mustard; |
| 5 | Lettuce; leaves | |
Directions
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