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!