Published: by Absolutely Recipes, in the Birds recipes category.
2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 TBSP plain whole-milk yogurt
1 TSP fresh lemon juice
3/4 TSP celery seeds
1 TBSP mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices crusty bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems
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 TBSP 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.
Experience the heartbeat of the culinary world like never before! Join our weekly Absolutely Recipes Newsletter and immerse yourself in a weekly dose of delicious recipes, food trends, culinary news, articles and product reviews.
SUBSCRIBE TO THE ABSOLUTELY RECIPES NEWSLETTER NOW