Chicken and Barley Salad -

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

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