Name: Jicama Tabbouleh and Chicken Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
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.

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Jicama Tabbouleh and Chicken Salad

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