Curried Chicken Sandwich with Fennel-Celery Slaw
A sandwich can be very satisfying – for breakfast, lunch or dinner. Burgers are not the only things improved on the grill. In this case, thanks to flavorful brine and a super short cook time, the sandwich-friendly boneless breast of chicken takes on a whole new satisfying and flavorful meal. This one is quick as well. But, please brine your chicken at least 4 hours, overnight is much better – two nights would work as well.
- 2 skinless, boneless chicken breasts, butterflied horizontally (about 1 – 1 ¼ lbs)
- 2 C buttermilk
- 2 tsp kosher salt, plus more to taste in slaw
- ½ tsp fresh ground pepper, plus more to taste in slaw
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 4 stalks celery, thinly sliced
- ½ small fennel bulb, thinly sliced
- 1 Tb plain whole-milk yogurt
- 1 tsp fresh lemon juice
- ¾ tsp celery seeds
- 1 Tb mayonnaise plus more for serving
- 4 large or 8 medium slices country bread
- ¼C olive oil
- ½ small red onion, thinly sliced
- ½ C thickly chopped dill pickles of your choosing
Combine 2 C buttermilk, 2 tsp salt, ½ tsp pepper, curry powder, cumin & turmeric in a large resealable plastic bag. Add chicken and chill at least 4 hours, preferably overnight.
Prepare grill for medium-high heat. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 Tb Mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Drain chicken from brine. Allow meat to come to room temperature. 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.
|On the grill|
|Grilled to perfection!|
|Ready for a juicy bite|
Build sandwiches with bread, chicken, slaw, onion and dill pickles. Slice in half on the diagonal and serve to accolades. You deserve it. Do not tell them how really easy this is.