Pickled Chicken Sandwiches
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.
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $9.99.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.
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