Chicken Lemon & Barley Salad

• 2 cups water
• 2/3 cup uncooked quick-cooking barley
• 2 cups diced cooked chicken
• ½ cup diced celery
• ½ cup chopped tomatoes
• ½ cup chopped red onions
• 2 tablespoons freshly squeezed Sunkist® lemon juice
• 1 teaspoon Dijon mustard
• 5 lettuce leaves
• 1 Sunkist lemon, in 5 wedges

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 of necessary; cool. Toss barley with the remaining ingredients except lettuce and lemon. Serve on lettuce leaves and garnish with lemon wedges.