Chicken Barley Salad
Ingredients| 2 cup water 2/3 cup barley, uncooked quick- cooking b 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 |
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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
Servings:
5
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