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Barley, Berries and Chicken Salad

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2 cups cooked pearl barley (cooking directions below)
1-1/2 cups cooked and cubed chicken
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/2 cup prepared Italian salad dressing
1 cup sliced fresh strawberries

Combine cooked barley, chicken, water chestnuts, celery and onions. Drizzle salad dressing over barley-chicken mixture and toss with fork. Chill well. To serve, spoon chilled salad into serving bowl and top with sliced strawberries. Toss lightly to mix. Makes 4 servings.

Per serving: 337 calories, 19g protein, 14g fat, 36g carbohydrate, 51mg cholesterol, 8g fiber, 631mg sodium.

To cook pearl barley
Place 3 cups water in medium saucepan; bring to boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place any extra cooked barley in an airtight container and refrigerate or freeze up to 1 week. Add extra cooked barley to casseroles or prepared salads for extra fiber and flavor.)