Paleo Chicken Salad Sandwich with Paprika


Created by: Tina Turbin of

Originally from South America, paprika contains many nutritional benefits, including vitamin C, antibacterial properties and antioxidants. This Paleo chicken salad is high in protein, delicious and nutritious on its own as an appetizer, side or main inside Paleo wraps or bread.


1 chicken breast, cut in halves
1 cup vegan mayonnaise
1 tablespoon paprika
1/4 tablespoon cayenne
2 teaspoons olive oil


1. Char-grill your chicken breast halves quickly and then bake in a 350 F oven for about 30-40 minutes.

2. Chop chicken up into fine or large pieces, according to preference.

3. In a bowl, mix the mayonnaise, paprika and cayenne and olive oil.

4. Mix up and save extra for another meal.
Add more mayonnaise to create your desired consistency.

Serve on Paleo bread, inside a Paleo wrap or as a salad.



Tina Turbin is a Celiac and Paleo advocate who researches and writes about the Paleo diet, and focuses on Paleo recipe development at She is an award winning recipe developer and author of the multi-award winning children’s titles, Danny the Dragon. Tina founded, voted #2 in the world; turning it over to her celiac daughter, Miranda Jade Turbin in 2012.

This entry was posted in Appetizers, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Mains, Nut-Free, Paleo, Refined Sugar-Free, Salads, Soy-Free and tagged , , . Bookmark the permalink.

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