Open Face Chicken Sandwich With Style


2 Chicken breasts, boneless/skinless

6 dashes hot sauce

1 tsp. dried thyme

2 limes, juiced

1 tsp. paprika

3 cloves garlic, fresh, chopped

3 Tbsp. canola oil

Kosher salt

Black pepper

Chipotle Yogurt

2 Tbsp. chipotle en adobe, canned, pureed

8 oz. Chobani Greek Yogurt, non-fat plain

1 lime, juiced

Kosher salt

Black pepper

Crispies Mix

1 cup Kellogg's(R) Corn Flakes(R)

1 cup potato chips, plain, crushed

1/2 cup panko


1/4 cup green cabbage, shredded

1/4 cup red cabbage, shredded

1 Tbsp. cilantro, chopped

1 carrot, shredded

2 limes, juiced

Kosher salt

Black pepper

  • Marinate the chicken in hot sauce, lime, dried thyme, paprika, fresh garlic, salt, and pepper. Set aside.
  • Mix chopped cabbage, carrots, and cilantro. Season with salt and lime and set aside.
  • Add pureed chipotles and yogurt in a bowl, then season with lime juice. Set aside.
  • Mix crushed Corn Flakes(R), crushed potato chips, and panko crumbs together.
  • Put waffle in the oven.
  • Turn grill pan on, season with oil, pull chicken from marinade, and put on grill pan.
  • Assemble sandwich.
  • Waffle down first. Chicken on top of that. Then, yogurt on chicken. Cereal crunchies next. Avocado, tomato, and then the slaw.