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Chicken and barley salad

Yield: 5 servings

Ingredients:

• 2 c Water 1/2 c Tomatoes; chopped
• 2/3 c Barley; uncooked quick- 1/2 c Red onion; chopped -cooking barley 2 tb Lemon juice; fresh
• 2 c Chicken; diced cooked 1 tb Dijon mustard;
• 1/2 c Celery; diced 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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