A Chicken Salad For Barbecue Fans

Diana Helfand
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Wednesday - September 20, 2006
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Southern cooking takes on new dimensions at Dixie Grill through Sept. 27 as the restaurant presents its annual Bar-b-que Fest, the brainchild of owner Ed Wary.

The Kailua resident routinely leaves his tropical headquarters and travels through the South, collecting recipes and visiting the top barbecue pits. These trips have been his inspiration in developing the six unique sauces that are used in his restaurants on Ward Avenue and in Aiea. The six sauces are: Kansas City, Texas, Carolina (a vinegar-based sauce), Savannah (a mustard-based sauce), Memphis and Hawaiian (with a touch of mango, of course).


Ed says that with local folks enjoying their own beachside and backyard cookouts so much, this recipe is a natural for leftovers. Or he suggests grilling a whole chicken and then removing the skin after it cools before dicing.

His family - wife Tina and 6-year old Maddy, a student at Hanahauoli School - really like this barbecue chicken salad.

The grape is one of the oldest fruits in the world, dating back thousands of years to the earliest civilizations. The exact origin of the grape is not known, but it is believed to be either Asia Minor, the Caspian Sea region or Armenia. Some studies suggest that grapes were cultivated in Western Asia over 7,000 years ago. Drawings found in Egyptian burial sites indicate that they may have been cultivated as early as 2375 B.C.

When purchasing grapes, choose firm, undamaged and evenly colored fruit.

They should still be firmly attached to the stem. Green grapes are sweeter if they have a yellow tint. Avoid grapes that are very soft, wrinkled or whitened at the stem end, as they are probably not fresh.


The grape is a good source of potassium, and contains vitamin C, thiamine and vitamin B6.

WARY FAMILY BARBECUE CHICKEN SALAD

* 1 pound grilled chicken
* 1 teaspoon chipotle chili powder
* 1/2 cup finely chopped celery, finely chopped
* 1/2 cup finely chopped red onion
* 1/2 teaspoon paprika
* 3/4 teaspoon salt (may omit or add less for sodium-restricted diets)
* 3/4 cup seedless red grapes, washed and halved/quartered if large
* 1 tablespoon red wine vinegar
* 1 tablespoon fresh orange juice
* 1/2 cup mayonnaise, Best Foods or other high quality preferred (may use reduced-fat mayonnaise)

Mix/toss first six ingredients well in a bowl; add grapes. Mix mayonnaise, orange juice and red wine vinegar well in separate bowl to make the dressing. Pour over chicken mixture and toss until well-mixed. Refrigerate/chill for at least two hours before using.

Serve over a bed of greens or on your favorite bread for a great sandwich!

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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