Crispy Cilantro Lime Honey Chicken Sandwich

Ingredients

Crispy chicken

• 2 chicken breasts (about 6 oz / 170g each)
• 1/4 cup (30g) flour
• 1 egg, beaten
• 1 1/2 cups (40g) corn flakes, crushed
• Salt and pepper

Cilantro lime yogurt sauce

• 1/2 cup (120g) 0% Greek yogurt
• 1/4 cup cilantro, packed
• 1 lime, zested and juiced (about 2 tbsp juice)
• 1 tsp honey
• 1/2 tsp cumin
• 1 garlic clove, grated
• Salt and pepper, to taste
• 1-2 tbsp water, to thin

Cucumber salad

• 1/2 cucumber, thinly sliced
• 1 cup cabbage, thinly sliced
• 1 jalapeño, thinly sliced
• 2 tbsp pickle juice
• 1 tsp honey
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Zest of 1/2 lime
• Salt and pepper, to taste

To serve

• 2 small ciabatta rolls

Instructions

1. If the chicken breasts are thick, slice them in half horizontally or pound them to an even thickness. Season with salt and pepper.
2. Dredge the chicken in flour, then egg, then crushed corn flakes.
3. Air fry at 385F for 18-20 minutes, flipping halfway, until the chicken reaches 165F inside.
4. While the chicken cooks, blend or finely chop the cilantro and stir it into the yogurt with the lime zest and juice, honey, cumin, garlic, salt and pepper. Thin with water until spoonable.
5. Put the cucumber, cabbage and jalapeño in a jar or container with the pickle juice, honey, onion powder, garlic powder, lime zest, salt and pepper. Shake to combine.
6. Split and toast the ciabatta, add the chicken, spoon over the sauce and top with the cucumber salad.

Notes

• The original sauce was a cooked reduction of lime juice, water and oil that commenters found didn’t work. This version keeps the same flavors (lime, cilantro, honey, cumin, garlic) in a cold Greek yogurt base.
• Amounts for the coating, sauce and salad are estimated for 2 sandwiches; the source didn’t give them.