Chicken & Barley Salad
Serves:
Ingredients:
2
c
Water
3/4
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
Method:
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