Ingredients
- 1 pounds boneless chicken breasts (2 breasts, halved horizontally)
- Curry Brine (1/4 recipe, recipe continue)
- 4 stalks celery, thinly sliced
- 4 ounces fennel, thinly sliced (1/2 small fennel bulb)
- 1 tablespoon plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon celery seeds
- 1 tablespoon mayonnaise (plus more for serving)
- Kosher salt, freshly ground pepper
- 6 ounces sliced bread (4 large or 8 small slices country-style bread)
- 1/4 cup olive oil
- 1/2 small red onion, thinly sliced
- 1/2 cup dill (picked dill with tender stems)
- FOR CURRY BUTTERMILK BRINE
- 4 cups buttermilk (1 quart)
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
How to Make
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Step 1: For the brine: Combine buttermilk,curry, cumin, turmeric, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
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Step 2: 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.
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Step 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.
We hope you enjoy this recipe!
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