Recipe - Chicken And Barley Salad

2 cup Water
2/3 cup Barley; uncooked quick
cooking barley
2 cup Chicken; minced cooked
One half cup Celery; minced
One half cup Tomatoes; chopped
One half 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
810 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;
Lowsodium 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip