Description
This Cilantro Lime Chicken Sandwich is crispy, tangy, and packed with flavor. Juicy cornflake-crusted chicken is coated in a sweet and zesty cilantro-lime glaze, then layered with creamy avocado cilantro sauce and crunchy cucumber slaw. It’s the perfect balance of crispy, creamy, fresh, and slightly spicy—an easy weeknight sandwich that tastes like something from your favorite café.
Ingredients
Chicken
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2 chicken breasts, cut in half lengthwise and lightly pounded
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½ cup all-purpose flour (or gluten-free flour)
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1 cup cornflakes, lightly crushed
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½ tsp salt
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½ tsp paprika
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½ tsp onion powder
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½ tsp garlic powder
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2 eggs, beaten
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4 sandwich rolls or brioche buns
Creamy Cilantro Lime Sandwich Sauce
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1 Tbsp olive oil
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1 ripe avocado
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½ cup fresh cilantro
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1 Tbsp adobo sauce
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3 Tbsp lime juice
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1 Tbsp honey
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½ cup sour cream
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¼ tsp black pepper
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Salt to taste
Cucumber Slaw
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½ large English cucumber, thinly sliced
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1 jalapeño, thinly sliced
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1 cup shredded cabbage
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2 Tbsp apple cider vinegar
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1 Tbsp honey
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¼ cup mayonnaise
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¼ tsp garlic powder
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¼ tsp red pepper flakes
Cilantro Lime Chicken Glaze
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4 Tbsp avocado oil
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6 Tbsp finely chopped cilantro
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1 cup lime juice
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¼ cup honey
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½ tsp salt
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½ tsp pepper
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½ tsp chipotle powder
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¼ tsp red pepper flakes
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2 garlic cloves, grated
Instructions
1. Make the creamy sandwich sauce
Add olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper to a blender. Blend until smooth and creamy. Add salt to taste. Refrigerate until ready to use.
2. Prepare the cucumber slaw
In a medium bowl mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add cucumber, jalapeño, and cabbage. Toss well and set aside.
3. Bread the chicken
Set up three shallow bowls:
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Bowl 1: flour, salt, paprika, onion powder, garlic powder
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Bowl 2: beaten eggs
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Bowl 3: crushed cornflakes
Dredge each chicken piece in flour, dip into eggs, then coat with crushed cornflakes.
4. Cook the chicken
Air fry at 360°F for 14–16 minutes, flipping halfway through.
OR bake in the oven at 425°F for 15–20 minutes on a lined baking sheet until internal temperature reaches 165°F.
5. Make the cilantro lime glaze
In a skillet combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and garlic. Simmer over medium heat for about 5 minutes until slightly thick and syrupy.
6. Coat the chicken
Add cooked chicken to the skillet and coat both sides with the sticky cilantro lime glaze.
7. Assemble the sandwiches
Place glazed chicken on toasted rolls. Top with cucumber slaw and drizzle generously with creamy cilantro lime sauce. Serve immediately
Notes
Lightly crushing cornflakes gives the chicken extra crunch.
Toasting the buns helps prevent soggy sandwiches.
You can substitute Greek yogurt for sour cream in the sauce for a lighter option.
Adjust jalapeño or chipotle powder if you prefer more or less heat.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Air Fryer / Oven
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg