Cilantro Lime Chicken Sandwich

Donaldo Estevam

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.

Yield

Time

35 minutes

Rating

—

Ingredients

1 boneless skinless chicken breast (about 6–8 oz)

Salt and black pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 to 1 1/2 cups crushed corn flakes (for coating)

1 tablespoon avocado oil (for sauce)

1/2 cup fresh lime juice (about 3–4 limes)

1 tablespoon honey

1 teaspoon ground cumin

3 garlic cloves, finely chopped

1/2 cup water

1/2 cup chopped fresh cilantro

1 ciabatta roll (or similar sandwich roll)

For the cucumber salad:

1 small cucumber, thinly sliced

1/2 cup shredded cabbage (or thinly sliced)

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.

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