Curried Chicken Sandwich
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup olive oil
- freshly ground pepper
- 1 teaspoon fresh lemon juice
- kosher salt, freshly ground pepper
- 1/2 small red onion, thinly sliced
- 4 stalks celery, thinly sliced
- 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
- 1/4 recipe curry brine
- 1/2 small fennel bulb, thinly sliced
- 1 tablespoon plain whole-milk yogurt
- 3/4 teaspoon celery seeds
- 1 tablespoon mayonnaise plus more for serving
- 4 large or 8 small slices country-style bread
- 1/2 cup picked dill with tender stems
- Carbohydrate 15 g(5%)
- Cholesterol 60 mg(20%)
- Fat 26 g(40%)
- Fiber 3 g(10%)
- Protein 22 g(44%)
- Saturated Fat 5 g(25%)
- Sodium 535 mg(22%)
- Calories 382
Preparation 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. 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. 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. DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
Preparation 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. 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. 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. DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
