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

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Total:: 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.

From Food Network Kitchens

My Private Notes

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

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