Chicken & Barley Saladdiabetic, main dish, salads, vegetables 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 tablespoon lemon juice; fresh 1 tablespoon 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 |
