Description
Lime-Honey Chicken Sandwich That Redefines Homemade Flavor
Ingredients
Scale
- Quick Pickled Red Onions
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup warm water
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- Avocado Cilantro Sauce
- 1 ripe avocado, peeled and pitted
- 3/4 cup sour cream
- 1/2 cup fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon smoky chili sauce
- 1 1/2 tablespoons honey
- 1/4 teaspoon black pepper
- Salt, to taste
- Cucumber Slaw
- 1 large English cucumber, very thinly sliced
- 1 jalapeño, thinly sliced
- 1 1/2 cups finely shredded cabbage
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Cornflake-Crusted Chicken
- 2 large boneless, skinless chicken breasts, sliced lengthwise and lightly pounded
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/4 cups cornflakes, lightly crushed
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Lime Honey Glaze
- 4 tablespoons avocado oil
- 1 cup fresh lime juice
- 1/3 cup honey
- 6 tablespoons fresh cilantro, finely chopped
- 2 garlic cloves, finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle-style chili powder
- 1/4 teaspoon red pepper flakes
- For Assembly
- 4 sandwich rolls or buns, lightly toasted
- 4 slices pepper jack cheese
Instructions
- In a bowl or jar, stir together the apple cider vinegar, warm water, honey, and salt. Add the sliced red onion, making sure it is fully submerged. Let sit for 15 to 20 minutes.
- Add the avocado, sour cream, cilantro, lime juice, olive oil, chili sauce, honey, and black pepper to a blender. Blend until smooth and creamy. Season with salt and refrigerate until ready to use.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add the cucumber, jalapeño, and cabbage, tossing until evenly coated. Set aside.
- Place the flour, salt, paprika, onion powder, and garlic powder in one shallow bowl. Put the beaten eggs in a second bowl and the crushed cornflakes in a third. Coat each piece of chicken in flour, dip into the eggs, then press into the cornflakes until well covered.
- Air fryer: Cook at 360°F for 14 to 16 minutes, flipping halfway through, until crispy and cooked to 165°F internally.
- Oven: Bake on a greased, foil-lined baking sheet at 425°F for 15 to 20 minutes, flipping halfway.
- In a large skillet over medium heat, combine the avocado oil, lime juice, honey, cilantro, garlic, salt, pepper, chili powder, and red pepper flakes. Simmer for 5 to 6 minutes, stirring occasionally, until slightly thickened.
- Add the cooked chicken to the skillet and turn to coat evenly in the glaze. Place a slice of pepper jack cheese on each piece and allow it to melt from the heat.
- Spread the avocado cilantro sauce on the bottom buns. Top with glazed chicken, a generous spoonful of cucumber slaw, and pickled red onions. Finish with the top bun and serve right away.
Notes
- Adjust seasoning to your taste.
- Store leftover components separately in the fridge.
- Use any preferred sandwich rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Air frying or baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg