Grilled chicken leg salad sandwich with fennel and pear salad
ByronTalbott · ♥ 7.9K likes · 386.8K views · 8 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp curry powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- ¼ cup scallions
- 2 branches celery
- 1 bulb fennel
- 1 whole pear
- 1 tbsp Dijon mustard
- 1 tbsp curry powder
- 2 whole chicken legs
- kosher salt
- 1 whole lemon zest
- fresh cracked black pepper
Season the chicken legs with kosher salt, curry powder and smoked paprika, then olive oil, the zest of one lemon and cracked black pepper; massage it in.
Preheat the grill on the highest setting for at least 15 to 20 minutes.
Cover with aluminum foil and finish in a 400 degree oven for about 30 minutes.
Meanwhile slice the scallions and celery into one bowl; slice the fennel and thickly julienne the pear into another.
Uncover, take the chicken out of the baking tray and shred it with two forks, discarding most of the skin, the tough connective tissue and the bones; about 10 to 15 minutes.
- mayonnaise
- salt
Add the shredded chicken to the scallions and celery; season with Dijon mustard, a little mayonnaise, curry powder and salt, and mix.
Mixing the chicken salad
- sourdough bread
- olive oil
Slice the sourdough, drizzle with olive oil and toast in a 450 degree oven for about five minutes.
Toasting the sourdough
Pile a generous amount of chicken salad on the toasted bread.
Assembling with fennel and pear salad
- olive oil
- lemon juice
- salt
- cracked black pepper
Dress the fennel and pear with olive oil, lemon juice, salt and cracked black pepper, mix, and finish the sandwich with it.