Mac Salad With Chicken, Grapes

Diana Helfand
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Wednesday - August 06, 2008
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Talk about the perfect retirement job. Dennis Peru, now retired after 40 years as Qantas sales manager for Hawaii, is enjoying his job as a tour escort/host for European World Travels.

Dennis, who was born and raised in Wailalua, says his favorite part of the job is meeting and getting to know lots of wonderful local folks and sharing the journeys with them.

This past year he has been to Egypt, Australia, Portugal, Spain and Morocco, and feels truly blessed to be able to stay active and vibrant even after retirement.

This recipe is dedicated to Dennis. Keep up the good “work”!

The fruit of the grapevine is actually a berry and grows in bunches of up to about 300 grapes per bunch. The sweet, fleshy pulp is covered with a skin that has a thin, powdery coating called the “bloom.” Some varieties are seedless, while some contain one to four seeds. Grapes are usually classified according to use, with certain varieties grown for use as table fruit, baking and cooking, winemaking, or for the production of raisins.

Grapes are good source of potassium and contains vitamin C, thiamine and vitamin B6. They are said to have numerous medicinal properties, such as being diuretic, providing energy, good for the digestion and having a laxative effect. They also are said to be of help in purifying the system.


* 12 ounce package elbow macaroni, cooked al dente and drained
* 1-1/2 cups diced cooked chicken breast
* 1-1/2cups seedless red grapes, halved
* 1/3 cup diced Maui onion
* 3 hardboiled eggs (remove two of the yolks after cooking)
* 1 cup broccoli tops, cut into bite-size pieces
* 1/3 cup low-fat mayonnaise (2 grams fat per tablespoon)
* salt and pepper, to taste

In a large bowl, combine pasta, chicken, grapes, onion, egg and broccoli. Toss to mix. Fold in mayonnaise and chill for at least three hours.

Makes six servings.

Approximate Nutrition Information Per Serving:

Calories: 270
Fat: 6 grams
Cholesterol: 45 milligrams
Sodium: about 400 milligrams, depending on salt added

(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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