---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN AND BARLEY SALAD
  Categories: Diabetic, Salads, Main dish, Vegetables, Poultry
       Yield: 5 servings
  
       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
  
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