Curried Chicken Sandwich
['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 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', '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']
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 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.
DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
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