MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chicken and Barley Salad
  Categories: Diabetic, Salads, Main dish, Vegetables, Poultry
       Yield: 5 servings
       2 c  Water                             1/2 c  Tomatoes; chopped
     2/3 c  Barley; uncooked quick-           1/2 c  Red onion; chopped
            -cooking barley                     2 tb Lemon juice; fresh
       2 c  Chicken; diced cooked               1 tb Dijon mustard;
     1/2 c  Celery; diced                       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