Curried Chicken Sandwich

From the kitchen of Carly

Tender curry-brined chicken gets grilled and stacked with crisp celery and fennel slaw, yogurt-dressed and zingy with lemon. The slaw's celery seeds echo the spice in every bite, while mayo on toasted bread anchors the whole thing together.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 skinless, boneless chicken breasts (about 1 pound), halved horizontally
  • 11/4 recipe Curry Brine
  • 14 stalks celery, thinly sliced
  • 11/2 small fennel bulb, thinly sliced
  • 11 tablespoon plain whole-milk yogurt
  • 11 teaspoon fresh lemon juice
  • 13/4 teaspoon celery seeds
  • 11 tablespoon mayonnaise plus more for serving
  • 1Kosher salt, freshly ground pepper
  • 1freshly ground pepper
  • 14 large or 8 small slices country-style bread
  • 11/4 cup olive oil
  • 11/2 small red onion, thinly sliced
  • 11/2 cup picked dill with tender stems

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.

  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.

  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.

  4. DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.