Chicken And Barley Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Diabetic, Main dish, Poultry, Salads, Vegetables | 5 | Servings | |
INGREDIENTS
| 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 | T | Lemon juice, fresh |
| 1 | T | Dijon mustard |
| 5 | Lettuce, leaves |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 397.2mg
Potassium: 191.7mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.4g
Protein: 2.7g