Ingredients:

2/3 cup uncooked quick-cooking barley

1 1/2 cups (about 6 ounces) coarsely chopped cooked boneless skinless chicken breast

3/4 cup seedless red grapes, cut in half

2 tablespoons toasted chopped walnuts

2 tablespoons lemon juice

1 tablespoon orange juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

3 tablespoons finely chopped fresh Italian parsley

 

Cook barley according to package directions omitting any salt or fat. Transfer to large bowl; cool to lukewarm. Combine barley, chicken, grapes, and walnuts in large bowl. Whisk together lemon juice, orange juice, oil, salt and pepper in small bowl. Pour over salad, sprinkle with parsley; toss gently.

 

Makes 4 servings (about 1 cup per serving)

 

 

Diabetic Cooking January/February 2011 edition