The Chopped challenge for this week was jicama. To highlight its bright flavor and crunchy raw texture, we pulsed it to make the base of this tabbouleh-like salad. Chopped Basket Ingredient: jicama
Recipe courtesy of Food Network Kitchen
Jicama Tabbouleh and Chicken Salad
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.

In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.

Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.

Preheat a grill to medium-high heat.

Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.

Serve, topped with the jicama tabbouleh.

More from:

Chopped

IDEAS YOU'LL LOVE

Tabbouleh

Recipe courtesy of Ina Garten

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Chicken Waldorf Salad

Recipe courtesy of Suki Hertz

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Salad, Avocado and Cheddar Panini

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking