Chicken Barley Salad

6 Servings

8 oz. plain low fat yoghurt
2 Tbsp. lite soy sauce
1 small clove garlic, minced
1/2 tsp. ground ginger
3 cups cooked quick or medium barley
1/4 lb. cooked chicken breast, chopped
10 oz. package frozen pea pods
9 oz. can sliced water chestnuts, drained
1 medium red or green pepper, cut into strips
Lettuce leaves

In large bowl combine yoghurt, soy sauce, garlic and ginger, mix well. Stir
in barley, chicken, pea pods, water chestnuts and pepper strips. Mix until
evenly coated, cover, chill several hours or overnight. Serve on lettuce
leaves.

Source: The Derrick (Oil City, PA)

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/