Curried Chicken Sandwich

  • Prep + Cook Time
    260 Minutes
  • Servings
    4
  • Calories
    509
  • Nutritional Information
    • 32 g FAt
    • 4 g Sat. FAt
    • 28 g CArbs
    • 5 g Fiber
    • 6 g sugars
    • 28 g proteins

Ingredients

    2 Forester Farmers Market® skinless, boneless chicken breasts (about 1 pound), halved horizontally
    1/4 Curry Brine Recipe, combine ingredients in large re-sealable bag

    Curry Brine Ingredients:
    1
    quart buttermilk
    4 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    4 teaspoons curry powder
    2 teaspoons ground cumin
    2 teaspoons ground turmeric


    4 stalks celery, thinly sliced
    1/2 small fennel bulb, thinly sliced
    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
    4 large or 8 small slices country-style bread
    1/4 cup olive oil
    1/2 small red onion, thinly sliced
    1/2 cup picked dill with tender stems

Ingredients

Preparation

    Combine chicken and Curry Brine in a large re-sealable 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, 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.

Preparation