Chicken & Barley Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
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
Directions:
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 OBrion and Her Meal-Master
Source from luhu.jp
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 OBrion and Her Meal-Master
Source from luhu.jp