YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Sandwich with Herb Mayo
Enjoy a modern twist on a classic sandwich featuring a crispy, air-fried chicken breast coated in a light panko crust, nestled between a toasted whole wheat bun with fresh lettuce and tomato, and drizzled with a zesty herb mayo for a burst of flavor.
INGREDIENTS
5 oz Chicken Breast Fillet
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1 large Egg White
2 Romaine Lettuce Leaves
2 Tomato Slices
1 tbsp Herb Mayo
PREPARATION
Preheat your air fryer to 400°F.
Slice the chicken breast fillet into a shape that fits well in your sandwich. Pat dry with paper towels.
In a shallow bowl, whisk together the egg white. In another plate, spread out the panko breadcrumbs.
Dip each chicken piece in the egg white, then coat evenly with panko breadcrumbs.
Lightly spray the coated chicken with cooking oil to help the crust become extra crispy.
Place the chicken in the air fryer basket in a single layer and cook for about 10-12 minutes, flipping halfway through until golden and cooked through.
While the chicken is cooking, toast the whole wheat bun in a toaster or on a skillet until slightly crisp.
Prepare the herb mayo by mixing a tablespoon of nonfat Greek yogurt with your choice of fresh chopped herbs (such as parsley, dill, and chives) and a squeeze of lemon juice.
Assemble the sandwich by spreading the herb mayo on the bun, layering with lettuce, tomato slices, and the crispy air-fried chicken.
Serve immediately and enjoy your balanced, flavorful meal.