Crispy air-fried chicken topped with a bright cilantro-lime honey sauce and quick cucumber-cabbage salad on ciabatta. Bright, tangy, and crunchy — a fresh sandwich perfect for lunch or a light dinner.
1 jalapeño, thinly sliced (remove seeds for less heat)
1–2 tablespoons honey pickle juice (to taste)
Pinch of salt and black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Zest of 1/2 lime
Instructions
Step 1
Prepare the chicken: Pat the chicken breast dry and season both sides with salt and pepper.
Step 2
Set up a dredging station: place the flour in one shallow bowl, beaten egg in a second, and crushed corn flakes in a third.
Step 3
Coat the chicken: dredge the breast in flour, shaking off excess; dip into the beaten egg; press into the crushed corn flakes to fully coat.
Step 4
Air-fry the chicken: preheat your air fryer to 385°F (195°C). Place the coated chicken in the basket and air fry for 18–20 minutes, flipping halfway through, until an internal temperature of 165°F (74°C) is reached.
Step 5
Make the cilantro-lime sauce: while the chicken cooks, heat 1 tablespoon avocado oil in a small pan over medium heat. Add 1/2 cup lime juice, 1 tablespoon honey, 1 teaspoon cumin, a pinch of salt and pepper, the chopped garlic, and 1/2 cup water. Bring to a gentle simmer and reduce slightly for a few minutes until flavors meld.
Step 6
Finish the sauce: remove the pan from heat and stir in 1/2 cup chopped cilantro.
Step 7
Prepare the cucumber salad: combine sliced cucumber, shredded cabbage, and sliced jalapeño in a bowl. Add 1–2 tablespoons honey pickle juice, a pinch of salt and pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and the lime zest. Toss and taste-adjust seasoning.
Step 8
Assemble the sandwich: split the ciabatta roll, layer the cooked crispy chicken breast, spoon over the cilantro-lime sauce, and top with a portion of the cucumber-cabbage salad. Serve immediately.