Chicken and Barley Salad

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