---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN AND BARLEY SALAD
 Categories: Diabetic, Salads, Main dish, Vegetables, Poultry
      Yield: 5 servings
 
      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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