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
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 6 servings
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.
