Dinner

Crispy Cilantro Lime Chicken Sandwich Recipe

ByLily Monroe January 12, 2026January 12, 2026

Introduction

This Crispy Cilantro Lime Chicken Sandwich combines juicy, flavorful chicken with a zesty and creamy sauce, all nestled in a fresh bread roll. Topped with a crunchy cucumber salad, it’s a perfect meal for any day of the week.

A sandwich with a golden-brown toasted bun on top and bottom, with one thick layer of crispy fried chicken coated in a dark orange spicy crust in the middle, topped with a layer of shredded white cabbage mixed with dark green leaves, all drizzled with creamy light beige sauce that has green herb bits, resting on a white plate with a lime wedge blurred in the front and a white bowl with a salad blurred in the background on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, cut into halves (long ways) 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

Sandwich Sauce

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

Cucumber Salad

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

Sauce for Coating Chicken Breasts

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. Add salt to taste, then place the sauce in a bottle or 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 cucumber slices, jalapeno slices, and chopped cabbage, then toss to coat evenly. Set aside.
Step 3: Set up three shallow bowls for dredging the chicken: one with flour, salt, paprika, onion powder, and garlic powder combined; one with beaten eggs; and one with crushed cornflakes. Coat each piece of chicken by dredging in the flour mixture, then the eggs, and finally the cornflakes to create a crispy crust.
Step 4: Cook the chicken. Air fry at 360ºF for 14-16 minutes until the internal temperature reaches 165ºF. Alternatively, bake on a foil-lined sheet with cooking spray at 425ºF for 15-20 minutes, flipping halfway through.
Step 5: While the chicken cooks, prepare the coating sauce. In a large skillet, combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Cook over medium heat, reducing for about 5 minutes until thickened to a syrup consistency.
Step 6: Coat the cooked chicken in the skillet with the prepared sauce, flipping to cover both sides evenly.
Step 7: Assemble the sandwiches by placing the coated chicken on toasted rolls. Top with cucumber salad and a generous spread of the sandwich sauce. Serve immediately.

Tips & Variations

Use gluten-free flour if you want a gluten-free version of this sandwich.
For extra heat, add more jalapeno or a pinch of cayenne pepper to the cucumber salad.
Try swapping sour cream for Greek yogurt in the sandwich sauce for a lighter option.
To ensure the chicken stays crispy, avoid opening the air fryer too frequently during cooking.

Storage

Store leftover chicken, sauces, and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken briefly in an oven or air fryer to maintain crispiness. Avoid microwaving as it may make the coating soggy. 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 three visible layers: the bottom layer is a piece of golden brown, crispy fried chicken with a textured, crunchy coating; on top of the chicken is a layer of thinly sliced, pale green cucumber arranged in overlapping circles; above the cucumber is a layer of shredded white cabbage. All layers are drizzled generously with a creamy beige sauce dotted with green herbs and red chili flakes. To the right, a slice of soft white sandwich bread is partially visible, propped open to reveal the sandwich contents. In the background, a white bowl filled with thinly sliced cucumber on a similar white marbled surface is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken cuts for this sandwich?

Yes, chicken thighs or tenders can be used, but cooking times may vary. Make sure the internal temperature reaches 165ºF for safety.

Is it possible to make this sandwich dairy-free?

Yes, substitute sour cream in the sandwich sauce with a dairy-free alternative like coconut yogurt or vegan mayo. Check all other ingredients to ensure they meet your dietary needs.

Lily Monroe

Crispy Cilantro Lime Chicken Sandwich Recipe

Introduction