Name: Crispy Cilantro Lime Chicken Sandwich with Cucumber Salad and Lime-Infused Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 chicken breasts (cut into halves long ways 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, remove seed, and scoop out flesh); 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

Introduction

This Crispy Cilantro Lime Chicken Sandwich is a delicious twist on a classic favorite, featuring perfectly seasoned, crunchy chicken topped with a tangy cucumber salad and creamy cilantro lime sauce. Whether air-fried or oven-baked, these sandwiches are bursting with fresh flavors that make for a satisfying meal any day of the week.

The sandwich has three main layers inside a shiny, golden-brown toasted bun. The bottom layer is a crispy, dark brown fried patty with a crunchy texture. On top of it, there is a mix of thinly sliced white cabbage and green leafy vegetables. The top layer is a drizzle of creamy, light beige sauce with green herbs scattered through it, oozing slightly over the edges. The sandwich sits on a white plate with a slightly raised edge, all set against a white marbled texture 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 (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 jalapeño (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: Prepare 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, season with salt to taste, then refrigerate until ready to use.

Step 2: Make the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Add sliced cucumber, jalapeño, and cabbage, then toss well to coat. Set aside.

Step 3: Set up three shallow bowls: one with flour mixed with salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece first in the flour mix, then in the eggs, and finally press into the cornflakes coating 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. Ensure the internal temperature reaches 165ºF.

Step 5: While the chicken cooks, prepare the coating sauce by combining avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet. Cook over medium heat for about 5 minutes until the sauce thickens into a syrupy consistency.

Step 6: Toss the cooked chicken in the skillet with the sauce to coat both sides evenly. Assemble the sandwiches by placing the sauced chicken on the rolls, topping with cucumber salad and a generous spoonful of the prepared sandwich sauce.

Tips & Variations

For extra crunch, use panko breadcrumbs mixed with cornflakes for the coating.

Substitute the sour cream in the sauce with Greek yogurt for a lighter option.

Add sliced red onions or pickled jalapeños for an extra tangy kick.

Use gluten-free flour and cornflakes to make the sandwich gluten-free.

Try grilling the chicken for a smoky flavor instead of breading and frying.

Storage

Store leftover cooked chicken separately in an airtight container in the refrigerator for up to 3 days. Keep the cucumber salad and sandwich sauce refrigerated separately to retain freshness. Reheat the chicken in an oven or air fryer to maintain crispiness. Assemble sandwiches just before serving to avoid sogginess.

FAQs

Can I make this sandwich dairy-free?

Yes, simply substitute the sour cream in the sauce with a dairy-free alternative like coconut yogurt or leave it out entirely. Double-check that other ingredients like mayonnaise are dairy-free as well.

Is air frying healthier than baking the chicken?

Air frying generally uses less oil and can produce a crispy texture with fewer calories compared to traditional frying. Baking is also a healthy option and produces great results, with slightly less crispiness than air frying.