CHICKEN AND BARLEY SALAD

22.09.2008 | Author: Cook | Posted in Barley
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CHICKEN AND BARLEY SALAD


Servings: 5
Ingredients: 

  • 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

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