Paprika Chicken with Orange Walnut Sauce

Total Time
40 Mins


These tapas-style open face sandwiches can be turned into a meal by serving the chicken and sauce in pita pockets. You can add extra watercress or parsley to add more color and crunch.

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins


195 cal
Total Fat
7 g
27 mg
Polyunsaturated Fat
4 g
383 mg
Monounsaturated Fat
1 g
Dietary Fiber
2 g
14 g
19 g


  • 2 teaspoons cumin, ground
  • 2 teaspoons paprika
  • 2 chicken breast halves (about 10-12 ounces total), boneless, skinless
  • 3/4 cup mayonnaise, fat-free
  • 2 tablespoons orange zest, grated
  • 1 tablespoon mint, chopped, fresh
  • 1/2 cup California walnuts, chopped
  • 16 slices French bread, baguette-style, cut on a diagonal, 1/2-inch thick and 2 inches long
  • 16 sprigs watercress or flat leaf parsley, small


  1. Combine the cumin and paprika and rub the mixture over the chicken breasts.
  2. Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 to 5 minutes on each side, or until no longer pink in the center.
  3. Cool chicken about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside.
  4. In a small bowl stir the mayonnaise, orange zest, mint and walnuts together.
  5. Spread each slice of bread with a generous tablespoon of walnut mixture. Top with a slice of chicken, then garnish with a piece of watercress or parsley. Place on a serving platter and serve.