Chicken and charities with Chris Evert

She is one of the greatest athletes of all time, and is revered worldwide for her unmatched grace and boundless commitment to charitable causes. During her amazing 20-year career as a competitive tennis professional, Chris Evert won 157 tour titles, including 18 Grand Slam Championships, and she still holds the tour record for highest winning percentage, with a 1,309-146 won-lost record, which computes to an incredible .899 winning average.

But her on-court legacy is only surpassed by the contributions she has made since retiring from the game in 1989. Raised in Fort Lauderdale, Fla., and a longtime resident of nearby Boca Raton, Evert has raised more than $13 million to fight drug abuse and to assist neglected and abused children in her native South Florida.

In addition to her extensive charity efforts, she is also working with Mission Pharmacal Co., the makers of Citracal calcium, to help raise the awareness of osteoporosis and the important role that getting adequate calcium plays in its prevention. To learn more: www.chrisevert.org and www.citracal.com

•How has your diet changed over the years from the days of competition?

I was eating more protein in my competitive days, which helped build muscle. I needed that then. Now I’m not training so hard, so I eat light. Chicken, fish, salads.

•What do pros eat during matches these days?

These days, the pros eat bananas, energy bars, and energy drinks.

•No one really knows it, but you could eat so much _____, they wouldn’t believe it.

Salty Cape Cod potato chips. They are the worst thing for me, so I try not to eat them too often. Maybe about once every three months.

Chris Evert’s Set & Match Chicken Salad

2 large boneless chicken breasts

1 chicken bouillon cube

1 cup pineapple chunks in own juice

1 cup chopped celery

1/2 cup chopped scallions

1/4 cup dry-roasted unsalted peanuts

1/2 teaspoon salt

2 tablespoons chutney

2 tablespoons lemon juice

1/2 teaspoon grated lemon rind

1/2 teaspoon curry

2/3 cup low-fat, low-cholesterol mayonnaise

Boil 6 cups of water and add bouillon cube and chicken breasts, simmering until done. Cool chicken and cut into cubes, then mix in bowl with all other ingredients. Serve chilled with crackers or on bread of choice.