Name: Crispy Cilantro Lime Chicken Sandwich Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
Ingredients: 2 chicken breasts (cut into halves lengthwise and slightly pounded out); ½ cup all-purpose flour (or gluten-free flour); 1 cup cornflakes (lightly crushed); ½ tsp salt; ½ tsp paprika; ½ tsp onion powder; ½ tsp garlic powder; 2 eggs (beaten); 4 bread rolls of your choice (toasted if desired); 1 Tbsp olive oil; 1 avocado (halved, seed removed, flesh scooped out); ½ cup cilantro; 1 Tbsp adobo sauce; 3 Tbsp lime juice; 1 Tbsp honey; ½ cup sour cream; ¼ tsp black pepper; Salt (to taste); ½ large English cucumber (thinly sliced); 1 jalapeno (thinly sliced); 1 cup cabbage (thinly sliced and chopped); 2 Tbsp apple cider vinegar; 1 Tbsp honey; ¼ cup mayonnaise; ¼ tsp garlic powder; ¼ tsp red pepper flakes; 4 Tbsp avocado oil; 6 Tbsp finely chopped fresh cilantro; 1 cup lime juice; ¼ cup honey

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Introduction

This Crispy Cilantro Lime Chicken Sandwich combines crunchy, flavorful chicken with a zesty, creamy sauce and a refreshing cucumber salad. It’s a perfect balance of textures and tastes that makes for a delicious and satisfying meal any day of the week.

A sandwich on a white soft bun with a golden brown, slightly crispy top layer; inside, a thick, crispy fried patty with a dark, crunchy texture sits on the bottom bun; above the patty, there is a layer of shredded white cabbage and fresh green leafy herbs; creamy pale yellow sauce with green herb specks is drizzled over the top, slightly dripping down the sides; the sandwich is placed on a dark plate set on a white marbled surface, with blurred lime wedges and green herbs in the foreground, and a white bowl with a salad in the soft background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cut into halves lengthwise and slightly pounded out)
½ cup all-purpose flour (can use gluten-free flour)
1 cup cornflakes (lightly crushed)
½ tsp salt
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
2 eggs (beaten)
4 bread rolls of your choice (toasted if desired)
1 Tbsp olive oil
1 avocado (cut in half, seed removed, flesh scooped out)
½ cup cilantro
1 Tbsp adobo sauce
3 Tbsp lime juice
1 Tbsp honey
½ cup sour cream
¼ tsp black pepper
Salt (to taste)
½ large English cucumber (thinly sliced)
1 jalapeno (thinly sliced)
1 cup cabbage (thinly sliced and chopped)
2 Tbsp apple cider vinegar
1 Tbsp honey
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp red pepper flakes
4 Tbsp avocado oil
6 Tbsp finely chopped fresh cilantro
1 cup lime juice
¼ cup honey
½ tsp salt
½ tsp pepper
½ tsp chipotle powder
¼ tsp red pepper flakes
2 garlic cloves (grated)

Instructions

Step 1: Make the sandwich sauce by combining olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, then add salt to taste. Transfer to a jar and refrigerate until ready to use.
Step 2: Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Add the cucumber slices, jalapeno, and cabbage, tossing to coat evenly. Set aside.
Step 3: Set up three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece first in the flour mixture, then the eggs, and finally the cornflakes to coat completely.
Step 4: Cook the chicken by air frying at 360ºF for 14-16 minutes or baking on a foil-lined, sprayed baking sheet at 425ºF for 15-20 minutes, flipping halfway through. Ensure the internal temperature reaches 165ºF for safe consumption.
Step 5: While the chicken cooks, make the coating sauce by heating avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a large skillet over medium heat. Simmer for about 5 minutes until it thickens to a syrupy consistency.
Step 6: Coat the cooked chicken in the skillet sauce, ensuring both sides are well covered. Assemble the sandwiches by placing the coated chicken on the rolls, then topping with cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crunch, toast the bread rolls before assembling the sandwich.
Substitute chicken thighs for a juicier texture if preferred.
Add sliced pickles or red onion to the sandwich for additional tang and crunch.
Use gluten-free flour and certified gluten-free cornflakes to make this recipe gluten-free.

Storage

Store leftover cooked chicken and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or oven to retain crispiness. Assemble sandwiches fresh to maintain texture and flavor.

How to Serve

The image shows an open sandwich on a white plate with a white marbled surface underneath. The sandwich has three clear layers: the bottom layer is a toasted bread slice with a crispy, dark golden-brown, breaded chicken fillet placed on top; the middle layer is made of thin, light green cucumber slices and shredded white cabbage; the top layer consists of a creamy, light tan sauce with green herbs drizzled over the vegetables and chicken. In the background, there is a white bowl with more cucumber slices and cabbage. A wedge of lime is partially visible at the bottom edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sandwich sauce ahead of time?

Yes, the sandwich sauce can be made up to 2 days in advance and kept refrigerated in a sealed container.

What if I don’t have an air fryer?

You can bake the chicken in a conventional oven at 425ºF for 15-20 minutes, flipping halfway through, to achieve a similar crispy texture.