Name: Lime Chicken Sandwich with Cilantro Lime Sauce and Cucumber Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 chicken breasts (cut into halves lengthwise and slightly pounded out); ½ cup all-purpose flour (can use gluten-free flour); 1 cup cornflakes (lightly crushed); ½ tsp salt; ½ tsp paprika; ½ tsp onion powder; ½ tsp garlic powder; 2 eggs (beaten); 1 Tbsp olive oil; 1 avocado (cut in half, remove seed, and scoop out flesh); ½ cup cilantro; 1 Tbsp adobo sauce; 3 Tbsp lime juice; 1 Tbsp honey; ½ cup sour cream; ¼ tsp black pepper; Salt (to taste); ½ large English cucumber (thinly sliced); 1 jalapeno (thinly sliced); 1 cup cabbage (thinly sliced and chopped); 2 Tbsp apple cider vinegar; 1 Tbsp honey; ¼ cup mayonnaise; ¼ teaspoon garlic powder; ¼ teaspoon red pepper flakes; 4 Tbsp avocado oil; 6 Tbsp finely chopped fresh cilantro; 1 cup lime juice; ¼ cup honey; ½ tsp salt

Jump to Recipe

Introduction

This Lime Chicken Sandwich offers a delicious twist on classic fried chicken with a tangy, creamy lime sauce and a refreshing cucumber salad. Crispy chicken breasts coated in cornflakes and spiced perfectly make it a satisfying meal for any day. It’s a vibrant, flavorful sandwich that’s easy to prepare at home.

A sandwich with a shiny golden brown toasted bun on top and bottom, inside there is a crispy, dark golden fried chicken fillet. On top of the chicken fillet, there is a layer of shredded white cabbage mixed with green leafy herbs, all drizzled with a creamy light yellow sauce flecked with green herbs. The sandwich sits on a dark plate, and there are green lime wedges in the foreground, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cut into halves lengthwise and slightly pounded out)
½ cup all-purpose flour (can use gluten-free flour)
1 cup cornflakes (lightly crushed)
½ tsp salt
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
2 eggs (beaten)
4 bread rolls of your choice (toasted if desired)
1 Tbsp olive oil
1 avocado (cut in half, seed removed, and flesh scooped out)
½ cup cilantro
1 Tbsp adobo sauce
3 Tbsp lime juice
1 Tbsp honey
½ cup sour cream
¼ tsp black pepper
Salt (to taste)
½ large English cucumber (thinly sliced)
1 jalapeno (thinly sliced)
1 cup cabbage (thinly sliced and chopped)
2 Tbsp apple cider vinegar
1 Tbsp honey
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp red pepper flakes
4 Tbsp avocado oil
6 Tbsp finely chopped fresh cilantro
1 cup lime juice
¼ cup honey
½ tsp salt
½ tsp pepper
½ tsp chipotle powder
¼ tsp red pepper flakes
2 garlic cloves (grated)

Instructions

Step 1: Make the sandwich sauce by combining olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, then add salt to taste. Transfer to a jar and refrigerate until ready to use.
Step 2: Prepare the cucumber salad. In a medium bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add the cucumber slices, jalapeno, and chopped cabbage. Toss well to coat and set aside.
Step 3: Set up three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece first in flour, then egg, and finally coat with cornflakes.
Step 4: Cook the chicken. For air frying, cook at 360ºF for 14-16 minutes. For baking, line a baking sheet with foil, spray with cooking spray, and bake at 425ºF for 15-20 minutes, flipping halfway through. The internal temperature should reach 165ºF.
Step 5: Make the coating sauce for the chicken. In a large skillet, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Reduce over medium heat for about 5 minutes until it thickens into a syrupy consistency.
Step 6: Coat the cooked chicken breasts in the sauce by placing them in the skillet and turning to cover both sides evenly. Place the chicken on your bread rolls and top with the cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crispiness, toast the bread rolls before assembling the sandwich.
You can substitute cornflakes with panko breadcrumbs or crushed tortilla chips for a different crunch.
Add sliced red onion or pickled jalapenos for an extra layer of flavor.
If you prefer a milder sandwich, omit the jalapeno or reduce the amount of red pepper flakes.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Storage

Store leftover chicken and sauces separately in airtight containers in the refrigerator for up to 3 days. The cucumber salad is best eaten fresh but can be refrigerated for up to 1 day. Reheat the chicken gently in a skillet or oven to maintain crispiness. Assemble sandwiches just before serving to keep the bread from getting soggy.

How to Serve

The image shows an open sandwich on a white rectangular plate set on a white marbled surface. The sandwich has four visible layers: the bottom layer is a light, soft sandwich roll; above that is a crispy, golden-brown fried chicken fillet with a crunchy texture; on top of the chicken are thinly sliced pale green cucumbers; next is a layer of shredded white cabbage. The entire sandwich is topped with a light brown creamy sauce drizzled unevenly, sprinkled with small green herbs and red chili flakes. In the background, there is a white bowl filled with thinly sliced light vegetables, and a wedge of lime is placed near the plate’s corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to be juicier. Adjust cooking time as needed to ensure they reach an internal temperature of 165ºF.

Is it necessary to use an air fryer?

No, you can bake the chicken in the oven on a lined baking sheet at 425ºF for 15-20 minutes, flipping halfway through. This method also yields a crispy result.