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Food & Dining // Heart-y Chef
Diana Helfand

Tossing Chicken With Luscious Lychee

Our feet – they do so much for us, and sometimes we take them for granted.

Dr. Robert Aki, DPM, has been practicing on South King Street for 10 years and specializes in foot and ankle surgery, and orthopedic rehabilitation. He is a very spiritual person, and decided to go to medical school so he could help people.

His philosophy is treating his patients like family and trying to avoid surgery if possible.

Aki, a Kaneohe resident, is a graduate of Brigham Young University and the very prestigious California College of Podiatric Medicine in San Francisco. He is a family man; he and wife Sonia have been married for 17 years and have two children, Gracelyn, 15, and Noelani, 13.

Aki loves all types of sports, and he keeps fit and healthy by swimming, surfing, and working out at the gym. He also enjoys traveling and family time.

I would like to dedicate this column to him with gratitude for choosing to make a difference in people’s lives.

Lychee originated in southern China and has been cultivated for more than 2,000 years.

The tree, which is in the evergreen family, can bear from 200 to 300 pounds a year. Ingested in moderate amounts, the lychee is said to relieve coughing and to have a beneficial effect on stomach ulcers.

They are a good source of potassium and vitamin C and contain phosphorus, magnesium, fiber and thiamine.

Try this fruity chicken salad for a refreshing light dinner or lunch. Serve with some crusty rolls or your favorite bread.

LYCHEE CHICKEN SALAD

* 1 11-ounce can lychee, drained (reserve syrup)
* 4 skinless and boneless chicken breasts, cooked and chilled
* 3 Gala or Delicious apples, cored and diced, mixed with 2 teaspoons lemon juice to prevent discoloring
* 1 cup frozen peas, cooked until just defrosted in microwave
* 1/2 cup sliced almonds
* 1/4 cup light mayonnaise
* lettuce leaves

In bowl, combine lychee, chicken, apples and cooked peas. Toss to combine, and chill for about half an hour.

Remove from refrigerator and drain any excess liquid. Combine lychee juice and mayonnaise and pour over ingredients.

Chill for two hours, and serve on lettuce leaves.

Makes four servings.

Diana Helfand is the author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking.” . Heartychef@hotmail.com

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