YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Sandwich with Creamy Slaw
Enjoy a satisfying, crunchy chicken sandwich featuring an air-fried, lightly breaded chicken breast nestled in a whole wheat bun, paired with a refreshing, tangy creamy slaw. The dish combines savory, crisp flavors with a zesty slaw that adds both color and a delightful crunch, perfect for a balanced meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Bread Crumbs
1 Egg White
1 Whole Wheat Bun
1/2 cup shredded Red Cabbage
1/4 cup shredded Carrot
2 tbsp Low-Fat Greek Yogurt
1 tsp Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Preheat your air fryer to 375°F.
Pound the chicken breast to an even thickness for uniform cooking. Season both sides with salt and pepper.
In a shallow bowl, add the panko bread crumbs. In another small bowl, whisk the egg white until slightly frothy.
Dip the chicken breast first into the egg white, then coat evenly with the panko bread crumbs.
Place the breaded chicken breast in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
While the chicken is cooking, prepare the creamy slaw by combining shredded red cabbage and carrot in a bowl.
In a small bowl, mix low-fat Greek yogurt with apple cider vinegar, and season with a pinch of salt and pepper. Drizzle this dressing over the slaw and toss to combine.
Toast the whole wheat bun lightly in a skillet or toaster if desired.
Assemble the sandwich by placing the crispy chicken breast on the bottom bun, topping it with a generous helping of creamy slaw, and finishing with the top bun.
Serve immediately and enjoy your balanced, flavorful meal.