Ingredients

• 2 boneless, skinless chicken breast halves, pounded thin
• 2 tablespoons curry powder
• 1 teaspoon kosher salt
• 3 tablespoons mango chutney
• 1 small, ripe avocado
• a couple handfuls of arugula
• 10 or so stems cilantro, leaves only
• 4 slices crusty bread (french or sourdough work great)

Instructions

1. Preheat the broiler. Heat a grill or an indoor grill pan to medium high.
2. Generously dust each side of the chicken in curry powder, then shake any excess off. Sprinkle with sea salt. Grill for 3 - 4 minutes per side, until cooked through. Remove from heat to rest for 5 minutes, then slice each breast on the diagonal crosswise into 3 pieces.
3. Halve the avocado, then remove pit and scoop out flesh. Sprinkle with salt, then mash roughly with a fork.
4. Brush each side of the bread with a tiny bit of olive oil, then toast under the broiler until golden brown, flipping once. (careful, this happens fast!)
5. On two of the bread slices, divide the mashed avocado and spread evenly. On the other two slices, spread a couple spoonfuls of mango chutney. Add a layer of arugula, then top with the chicken and cilantro. Top with the avocado-mashed slices, press firmly together, then slice in half and serve.