Curried Chicken Sandwich
This recipe combines juicy grilled chicken with a refreshing celery and fennel slaw, all tucked between slices of toasted country-style bread. The flavors are bright and satisfying, making it a perfect dish for a leisurely weekend meal or a quick weeknight dinner. Enjoy the delicious combination of savory grilled chicken, crisp slaw, and creamy mayo in every bite!
— Constant Cookbook
Ingredients
- 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
- 1/4 recipe (click for recipe)
- 4 stalks celery, thinly sliced
- 1/2 small fennel bulb, thinly sliced
- 1 plain whole-milk yogurt
- 1 fresh lemon juice
- 3/4 celery seeds
- 1 mayonnaise plus more for serving
- Kosher salt, freshly ground pepper
- 4 large or 8 small slices country-style bread
- 1/4 olive oil
- 1/2 small red onion, thinly sliced
- 1/2 picked dill with tender stems
Instructions
- 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, 5â7 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.
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