Curried Chicken Sandwich
A flavorful sandwich featuring curry-brined chicken breast topped with a fresh celery-fennel slaw and herbs. Served on grilled country bread with red onions and dill for a gourmet lunch experience.
Ingredients
- •2 piece skinless, boneless chicken breasts (about 1 pound), halved horizontally
- •¼ recipe recipe Curry Brine
- •4 stalks celery, thinly sliced
- •½ bulb small fennel bulb, thinly sliced
- •1 tablespoon plain whole-milk yogurt
- •1 teaspoon fresh lemon juice
- •¾ teaspoon celery seeds
- •1 tablespoon mayonnaise plus more for serving
- •1 to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
- •4 slices large or 8 small slices country-style bread
- •¼ cup olive oil
- •½ piece small red onion, thinly sliced
- •½ cup picked dill with tender stems
Cooking Instructions
- 1.
Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
240 min
- 2.
Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
10 min
- 3.
Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
20 min
- 4.
DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
