Recipe number 12804 is

Chicken And Barley Salad



The ingredients are:
2 cup Water 2/3 cup Barley, uncooked quick- cooking barley 2 cup Chicken, diced cooked 1/2 cup Celery, diced 1/2 cup Tomatoes, chopped 1/2 cup Red onion, chopped 2 tbsp Lemon juice, fresh 1 tbsp Dijon mustard 5 Lettuce, leaves

The recipe yield is:
5 servings

Info:
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

Note:
Diabetic; Salads; Main Dish; Vegetables; Poultry



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