Papaya Adds Pizzazz To Salad

Diana Helfand
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Wednesday - July 20, 2011
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These days, it seems to take superhuman powers to keep a nonprofit organization thriving, and that’s just what Manoa Valley Theatre is celebrating as its annual fundraiser soiree theme. Manoa Marquee this year presents “An Evening of Superheroes” Sunday, Aug. 7, from 5 to 9 p.m. at The Pacific Club in downtown Honolulu.

This column is dedicated to the event’s honorees: Gov. Neil Abercrombie and wife Dr. Nancie Caraway for their continuous personal support; the law firm of Cades Schutte, which began with the personal support of Milton Cades, Russell Cades and Frederick Schutte as MVT patrons and building fund donors; and Alice and Jerry Tucker, who have been patrons, donors, sponsors and enthusiasts of MVT for 40 years. Alice is the longest-seated member of the governing board of directors, now in her 37th year of service.

Each honoree has demonstrated invaluable support to MVT throughout its 43-year history.

These MVT Superheroes will be honored in a soiree that includes entertainment, dinner and a silent auction. Attire is Superhero or Evening Aloha.

Tickets and tables are available at 988-6131 during business hours (9:30 a.m.-5 p.m., Monday through Friday), or online at Information also is available at ManoaMarquee@ManoaV

Papaya is somewhat of a super fruit, and we are lucky to have them plentiful here in Hawaii all year round. The nutrients in papaya have been shown to be helpful in the prevention of colon cancer. Papaya’s fiber is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells. In addition, papaya’s folate, vitamin C, beta-carotene and vitamin E have each been associated with a reduced risk of colon cancer. The vitamin A and C found in papaya are both needed for the proper function of a healthy immune system.

Try this salad with some crispy rolls to complete the meal.


* 2 6-ounce skinless, boneless chicken breast halves
* 1/2 cup low-sodium shoyu
* 1 tablespoon fresh grated ginger
* 1 tablespoon fresh minced garlic
* 1 tablespoon brown sugar
* 1 tablespoon finely chopped green onion

For Tomato Mixture:

* 2 firm vine-ripened tomatoes, diced
* 1/2 cup chopped Maui onion
* 2 teaspoons minced jalapeno pepper (for mild flavor, use green bell pepper)
* 1 teaspoon finely chopped fresh basil
* 1 pound bag fresh local salad greens
* 1 large firm papaya, peeled, seeded and cut into thin slices
* fat-free honey mustard dressing

In a small bowl or shallow pan, mix shoyu, ginger, garlic, brown sugar and green onion until combined. Add chicken, cover and marinate for at least 3 hours in refrigerator.

Mix tomatoes, onion, pepper and basil until well combined. Cover and refrigerate for at least 1 hour to meld flavors.

Preheat grill to high heat, and brush with oil so chicken won’t stick. Place chicken breasts on grill and cook for about 7 minutes on each side, or until juices run clear. Slice into thin strips.

Place salad greens on four plates, and divide tomato mixture over each salad. Divide chicken strips and place on top. Top with papaya slices and drizzle with dressing.

Makes four servings. Approximate Nutrition Information Per Serving:

Calories: 320
Fat: 4 grams
Cholesterol: 35 milligrams
Sodium: 300 milligrams

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.

(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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