Sweet Teriyaki Chicken Salad with Grapes

Every summer we try to visit Saratoga Springs, NY and connect with our dear friends, Neil and Dianna.  Dianna and I go way back to our dietetic internship days at the Brigham and Women’s Hospital in Boston.

One visit Dianna packed a picnic lunch with chicken salad sandwiches that were outrageously good.  I remember she started with a grilled teriyaki chicken breast and added some grapes [YUM] so I decided to re-create the recipe today.

First I whipped up a homemade teriyaki sauce.  I decided to add some fresh pineapple to my sauce.

In my Ninja-blender that Russ purchased for me :), I whirled a bit of pineapple, soy sauce, sesame oil, minced ginger and brown sugar.  Then I cut some chicken breasts in half to make them thinner for quicker cooking and covered them with my homemade teriyaki sauce.  I allowed the chicken to marinate in the fridge while I headed to visit with a few clients in my nutrition consultation practice. [Yes, I was whirling marinade at 7 AM in the morning!]

When I returned home, I was so happy to find Chelsea and Russ grilling up the chicken.

I purposely marinated extra chicken so that we could use half for our evening dinner, and use the extra to make chicken salad. Tonight we ate the chicken with a side of my Tomato Lime Quinoa recipe!  Deelish.

After dinner, I diced up the extra chicken to make the chicken salad.  I like the sweet and salty combo of teriyaki, grapes and a scallions.

What a delicious way to use extra chicken.  Mmmmmm…..

I added green grapes because that is what we had in our crisper, but red grapes add nice color too!

Sweet Teriyaki Chicken Salad with Grapes (FODMAPs friendly)

Ingredients

  • 2 full chicken breasts, cut in half to create thinner cutlets
  • 1/4 cup reduced sodium soy sauce
  • 1 cup fresh pineapple chunks
  • 1/4 cup water
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 15-20 grapes, cut in 1/4's
  • 2 scallions (FODMAP followers use green part only)
  • 2 TB Mayonnaise (I use Hellmann's light)
  • Salt and pepper to taste

Instructions

  1. Place chicken in medium size glass or ceramic casserole dish or bowl.
  2. Blend soy sauce, pineapple, ginger, sesame oil and brown sugar in blender.
  3. Add water to mixture and drizzle over chicken, cover with plastic wrap and place in refrigerator overnight or for several hours to marinate.
  4. Prepare grill when chicken is fully marinated, and grill until thoroughly cooked.
  5. Set chicken in refrigerator to cool down a bit for about 5-10 minutes, then slice into bite size chunks. In bowl place chicken, grapes, scallions and mayonnaise and blend.
  6. Season to desired taste.
http://blog.katescarlata.com/2012/06/01/sweet-teriyaki-chicken-salad-with-grapes/

 

 

4 replies on “Sweet Teriyaki Chicken Salad with Grapes

  • Danielle

    Hi Kate,

    This recipe sounds delicious, I will be trying it this week! I’m so glad I found your blog – I am living in Melbourne AU and just started on the FODMAP diet, I am glad to see that the “diet” is not just an Aussie thing. Funny -before we lived in AU, we were in Norfolk MA, we were practically neighbours! Thanks again for these great recipes and I look forward to trying more out.
    🙂
    Danielle

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