Jicama Tabbouleh and Chicken Salad

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1 3/4 pound jicama, peeled

2 cups packed fresh flat-leaf parsley leaves, chopped

1 cup packed fresh mint leaves, chopped

2 medium tomatoes, chopped

1 Persian cucumber, chopped

1/2 onion, finely chopped

4 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Kosher salt and finely ground black pepper

6 chicken cutlets

1 1/2 teaspoons smoked paprika