Jicama Tabbouleh and Chicken Salad

The Chopped Dinner 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]

Total Time:
25 min
Prep:
15 min
Inactive:
5 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
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.


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