Paleo Chicken Salad Sandwich with Paprika

Talk about good for you! Paprika, which originally came from South America is full of amazing nutrients. It actually has nine times more Vitamin C than tomatoes, antibacterial properties, and antioxidants. It’s also a stimulant and good for the cardiovascular system and for reducing the risk of cancer. Wow!
prep time:10 min
cook time:40 min
ready in:50 min
Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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  • Chicken breast halves
  • 1 cup vegenaise mayonnaise
  • 1 tablespoon paprika
  • ¼ tablespoon cayenne
  • 2 teaspoons olive oil
  • Char-grill your chicken breast halves quickly and then bake in a 350F oven for about 30-40 minutes.
  • Chop chicken up into fine or large pieces, according to preference.
  • In a bowl, mix the mayonnaise, paprika and cayenne and olive oil.
  • Mix up and save extra for another meal.
  • Add more mayonnaise to create your desired consistency.
  • Serve on gluten-free toast, paleo bread or as a salad.
  • Enjoy!