Pickled Chicken Sandwiches|A Tidy Plate

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I understand “marinaded chicken” sounds unusual, however believe me when I state that these Pickled Chicken Sandwiches will knock your socks off. Provided on a lettuce wrap with all your preferred chicken sandwich garnishes (or perhaps simply some pickles and a mayo replacement while you’re on the autoimmune procedure), they produce an enjoyable and pleasing meal similar to the fast-food chicken sandwiches you may have delighted in in the past. If you desire a meal with somewhat less meals to tidy up later, or simply do not like breaded chicken, avoid the breading and grill the meat rather.

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Preparation Time: 1 day

Cook Time: 15 minutes

Overall Time: 1 day 15 minutes

Portions: 4 portions

Nutrition Truths

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


  • Lay the chicken breasts in a shallow, lidded baking meal and include the water, vinegar, salt, garlic, dill, and pepper. Cool for 24 hours.

  • Integrate the tapioca, salt, and garlic powder in an airtight tupperware or big ziplock bag. Include 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 up until the internal temperature level reaches 165 degrees F, turning when midway through.

  • Pat dry with paper towels. Serve in lettuce covers with pickles, mayo, and other garnishes of your option.

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