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