Pickled Chicken Sandwiches
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I know “pickled chicken” sounds weird, but trust me when I say that these Pickled Chicken Sandwiches will knock your socks off. Served up on a lettuce wrap with all your favorite chicken sandwich toppings (or even just some pickles and a mayo substitute while you’re on the autoimmune protocol), they make for a fun and satisfying meal reminiscent of the fast-food chicken sandwiches you might have indulged in in the past. If you want a meal with slightly fewer dishes to clean up afterward, or just don’t like breaded chicken, skip the breading and grill the meat instead.
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Pickled Chicken
Ingredients
Chicken
- 1 pound chicken breasts
- 1 cup water
- 1 cup apple cider vinegar
- 1/8 cup sea salt
- 1 clove garlic minced
- 1 teaspoon dried dill
- 1 teaspoon ground black pepper omit for AIP
Breading
- 3/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- coconut oil
To Serve
- 8 leaves green lettuce
- 1/4 cup mayonnaise omit for AIP
- 1/4 cup dill pickles sliced thin
Instructions
- Lay the chicken breasts in a shallow, lidded baking dish and add the water, vinegar, salt, garlic, dill, and pepper. Refrigerate for 24 hours.
- Combine the tapioca, salt, and garlic powder in an airtight tupperware or large ziplock bag. Add the chicken and shake well to coat.
- Fill a pan with 1" of coconut oil and fry the chicken over medium-high heat for 10-15 minutes or until the internal temperature reaches 165 degrees F, turning once halfway through.
- Pat dry with paper towels. Serve in lettuce wraps with pickles, mayo, and other toppings of your choice.