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.