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Food & Dining // Heart-y Chef
Diana Helfand

Chicken Salad With Apples, Pineapples

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The all-volunteer board, made up of some of Hawaii’s most influential female leaders, advances its mission by educating, fundraising and making grants that help the most vulnerable women and girls realize their full potential. For those trapped in poverty or a bad relationship, help can mean the difference between life and death.

This column is dedicated to all the women of Hawaii who help other women. Join the cause by supporting the annual Women’s Fund of Hawaii Tea and Champagne event May 14 at The Kahala Hotel and Resort. For tickets, visit womensfundhawaii.org, or call 447-1840 for more information.

This salad is easy to prepare and a family favorite. It can be served as a dinner salad with some crusty rolls, or take it along for lunch in an insulated bag for a sandwich alternative. It’s also good for potlucks, and a good way to get keiki to eat fruit. The crunchiness of the peanuts adds mouth appeal and some extra fiber.

You can prepare the ingredients the night before, then just toss and add dressing for a quick after-work dinner.

Remember that apples will turn brown if not sprinkled with lemon or orange juice.

Apples are a good source of vitamin C, and contain pectin, which helps to control cholesterol, blood sugar and cellulose levels, as well as improve intestinal function. They also contain carbohydrates, potassium and fiber.

APPLE PINEAPPLE CHICKEN SALAD

* 4 cups diced, cooked chicken breast

* salt and pepper, to taste

* 12-ounce package elbow macaroni, cooked al dente and cooled

* 3 Delicious apples, cut into small chunks and sprinkled with lemon juice

* 1 1/2 cups bite-size chunks of fresh pineapple

* 3/4 cup finely chopped red bell pepper

* 1/2 cup finely chopped sweet onion (optional)

* 3 tablespoons dry-roasted, lightly salted peanuts (you may substitute chopped almonds or walnuts)

* 1 head Manoa or romaine lettuce, to line plates

* 1/2 cup raspberry or balsamic vinaigrette (lowfat or nonfat)

* fresh mint sprigs

Toss chicken breast with salt and pepper until well blended. Mix chicken with macaroni until combined. Fold in apple and pineapple, and mix until combined. Add red pepper and onion and mix to combine. Add peanuts and mix until combined throughout the salad. Sprinkle in dressing and toss lightly.

Line six plates with lettuce and spoon salad on top; garnish with mint sprig.

Makes six servings.

Approximate Nutrition Information Per Serving (depending on dressing you choose):

Calories: 380
Total Fat: 8 grams
Cholesterol: 31 milligrams
Sodium: 65 milligrams

(plus dressing)

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