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
- Place chicken in medium size glass or ceramic casserole dish or bowl.
- Blend soy sauce, pineapple, ginger, sesame oil and brown sugar in blender.
- Add water to mixture and drizzle over chicken, cover with plastic wrap and place in refrigerator overnight or for several hours to marinate.
- Prepare grill when chicken is fully marinated, and grill until thoroughly cooked.
- 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.
- Season to desired taste.
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
katescarlata
Glad you stopped by the blog Danielle…Wow…Lucky you to live in Melbourne! I loved it there!
Liz Moore
Kate,
I grew up just south of Saratoga and it is one of my favorite places to visit- I was just there last weekend! :o)
katescarlata
Small world Liz! Yes Saratoga is a special place! Love it!