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