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Crispy Cilantro Lime Chicken Sandwich with Cucumber Salad

Crispy Cilantro Lime Chicken Sandwich with Cucumber Salad

35 min
Main Courses
Gluten-Free
Sandwiches
Lunch
Air Fryer Recipes
Donaldo Cooks
Calories
690
Protein
60
Cabs
68
Fat
17
Chicken breast} Chicken breast
150.00 g
Flour} Flour
20.00 g
Egg} Egg
1.00 pcs
Cornflakes} Cornflakes
0.50 cup
Avocado Oil} Avocado Oil
5.00 ml
Lime Juice} Lime Juice
10.00 ml
Honey} Honey
0.50 tbsp
Cumin} Cumin
0.50 tsp
Salt} Salt
1.00 tsp
Black Pepper} Black Pepper
0.50 tsp
Garlic} Garlic
1.00 clove
Ciabatta Bread} Ciabatta Bread
1.00 pcs
Cucumber} Cucumber
0.50 pcs
Cabbage} Cabbage
30.00 g
Jalapeño} Jalapeño
5.00 g
Pickle Juice} Pickle Juice
0.50 tbsp
Onion Powder} Onion Powder
0.50 tsp
Lime Zest} Lime Zest
0.50 tsp
Recipe

Preheat the air fryer to 285°F (140°C).

Prepare the chicken breast by dredging it first in flour, then in a beaten egg, and finally in crushed cornflakes to coat evenly.

Place the coated chicken in the air fryer and cook for 18 to 20 minutes, turning halfway through, until internal temperature reaches 165°F (74°C).

In a saucepan, heat avocado oil over medium heat.

Add chopped garlic cloves, lime juice, honey, cumin, water, and salt and pepper to taste. Stir and reduce slightly.

Slice cucumber, cabbage, and jalapeño. Add them to a mixing bowl with honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake to combine.

Toast the ciabatta bread until lightly crispy.

Assemble the sandwich by placing the fried chicken breast on a slice of toasted ciabatta, drizzle with cilantro lime sauce, top with cucumber salad, and close with another slice of ciabatta. Serve immediately.