Cilantro Lime Chicken Sandwiches
By Olivia Hall
Total time: 2 hr 30 min
Cilantro lime chicken sandwich with a side of sweet potato fries :)
Ingredients
- ½ cup all-purpose flour can use gluten-free flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 avocado
- 1 cup of cabbage
- 1 jalapeno diced thinly
- 1 tbsp of adobo sauce (I made my own)
- 1 tbsp of honey
- 1 tbsp of honey
- 1 tbsp olive oil
- 1/2 cup of cilantro
- 1/2 cup of sour cream
- 1/2 large cucumber
- 1/2 tsp of chipotle powder
- 1/4 cup of honey
- 1/4 cup of lime juice
- 1/4 cup of mayo
- 1/4 tsp of red pepper flakes
- 1/4 tsp Red pepper flakes
- 2 chicken breasts cut into halves lengthwise and slightly pounded out
- 2 eggs
- 2 tbsp of mayo
- 2tbsp on apple cider vinegar
- 3 tbsp of avocado oil
- 3 tbsp of avocado oil
- 3 tbsp of lime juice
- 3-4 cloves of garlic minced
- 4 tbsp of fresh cilantro
- Bread rolls (I used potato buns)
- FOR CHICKEN COATING
- FOR CUCUMBER SLAW
- FOR SANDWICH SAUCE
- I used cauliflower breading but feel free to use panko or the bread crumbs of your choice
- Salt and pepper
- Salt and pepper for seasoning
- Salt to taste
Instructions
- Make the sandwich sauce. Combine all of the sauce ingredients (olive oil, avocado, cilantro, adobo sauce, lime juice, honey, mayo, sour cream, salt and pepper) into a blender and blend until smooth. Place the sauce in a bottle or jar and refrigerate until you’re ready to assemble the sandwiches.
- Make the cucumber salad. In a medium-sized mixing bowl add the mayonnaise, apple cider vinegar, honey, salt, garlic powder and red pepper flakes ( feel free to add more mayor or vinegar depending on how you like your slaw). Stir the sauce together. Add the cucumbers, jalapeno slices and cabbage to the bowl and toss to coat well. place in the refrigerator until you are ready to put together the sandwiches
- Set up three shallow bowls. In one bowl, combine the flour, salt, paprika, onion powder, and garlic powder. In another bowl will be the 2 beaten eggs, and a final bowl will have the breading. Season the chicken with salt and pepper. Dredge your chicken in the flour, then the eggs, and then coat with the crushed cornflakes.
- Cook the chicken. Air fry the chicken at 360ºF for 14-16 minutes. You can also line a baking sheet with foil, coat with cooking spray, and bake the chicken at 425ºF for 15-20 minutes. Make sure to flip halfway through. The internal temp should be 165°
- Make the sauce for coating the chicken breasts. While the chicken cooks, work on the sauce. To a large skillet, add avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and garlic. Reduce over medium heat for around 5 -7 minutes until it thickens similar to a syrup.
- Assemble the sandwiches. spread the sauce on the cooked chicken breast or you can put the cooked chicken in the pan with the chicken sauce and coat both sides of the chicken with the sauce. Place your chicken on the rolls and top with the cucumber salad and sandwich sauce.
- OPTIONAL: I put my buns under the broiler of the oven to toast the inside on the buns. You do not have to do this by any means it is just how I like the buns.
- I also made sweet potato fries. you can have any side you would like with this it is up to what you’re craving or what you would think would pair well with this sandwich. It does have a slight kick to it so I paired the sweet potato with it so that it would calm the spice slightly.
