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Preheat your air fryer to 375°F (190°C). Place the pre-breaded chicken pieces in the air fryer basket in a single layer. Cook for 12-15 minutes, or until crispy and golden brown, flipping halfway through. Set aside.

While the chicken cooks, prepare the candied walnuts. In a small pot over medium heat, combine the walnuts and maple syrup. Cook, stirring constantly, for 3-5 minutes, until the maple syrup has reduced and coated the walnuts, becoming sticky and caramelized. Remove from heat and set aside to cool slightly.

If making the cucumber salad: Using a mandoline slicer or a sharp knife, thinly slice the cucumbers. Place the sliced cucumbers into a clear, lidded container. Add 1-2 pieces of the cooked chicken (cut into bite-sized pieces if desired) and a portion of the candied walnuts to the container. Pour the soy sauce over the ingredients and sprinkle with salt. Secure the lid and shake vigorously to combine. This can be served as a side or enjoyed on its own.

To assemble the sandwiches: Take each portion of baguette-style bread and slice it lengthwise, but not all the way through, creating a hinge. Generously spread peanut butter on one half of the bread.

Place one piece of the crispy cooked chicken on top of the peanut butter. Drizzle about 1 tablespoon of the white creamy sauce over the chicken.

Layer a portion of the thinly sliced cucumbers on top of the chicken and sauce. Add a generous amount of the candied walnuts over the cucumbers.

Close the sandwich with the other half of the bread. Repeat for the remaining sandwiches. For serving, cut each sandwich in half diagonally.


Preheat your air fryer to 375°F (190°C). Place the pre-breaded chicken pieces in the air fryer basket in a single layer. Cook for 12-15 minutes, or until crispy and golden brown, flipping halfway through. Set aside.

While the chicken cooks, prepare the candied walnuts. In a small pot over medium heat, combine the walnuts and maple syrup. Cook, stirring constantly, for 3-5 minutes, until the maple syrup has reduced and coated the walnuts, becoming sticky and caramelized. Remove from heat and set aside to cool slightly.

If making the cucumber salad: Using a mandoline slicer or a sharp knife, thinly slice the cucumbers. Place the sliced cucumbers into a clear, lidded container. Add 1-2 pieces of the cooked chicken (cut into bite-sized pieces if desired) and a portion of the candied walnuts to the container. Pour the soy sauce over the ingredients and sprinkle with salt. Secure the lid and shake vigorously to combine. This can be served as a side or enjoyed on its own.

To assemble the sandwiches: Take each portion of baguette-style bread and slice it lengthwise, but not all the way through, creating a hinge. Generously spread peanut butter on one half of the bread.

Place one piece of the crispy cooked chicken on top of the peanut butter. Drizzle about 1 tablespoon of the white creamy sauce over the chicken.

Layer a portion of the thinly sliced cucumbers on top of the chicken and sauce. Add a generous amount of the candied walnuts over the cucumbers.

Close the sandwich with the other half of the bread. Repeat for the remaining sandwiches. For serving, cut each sandwich in half diagonally.
