Pickled Chicken Sandwiches

Pickled Chicken Sandwiches recipe from acleanplate.com #paleo #aip #glutenfree

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.

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Pickled Chicken Sandwiches recipe from acleanplate.com #paleo #aip #glutenfree

Pickled Chicken

Prep Time1 day
Cook Time15 minutes
Total Time1 day 15 minutes
Servings4 servings

Ingredients

Chicken
Breading
To Serve

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.

Nutrition

Calories: 225kcal | Carbohydrates: 1g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 3313mg | Potassium: 363mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 2.2mg

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