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Chicken and Barley Salad
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(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Meats
Diabetic, Salads, Main dish, Vegetables, Poultry
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
tb
Lemon juice; fresh
1
tb
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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