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

Browse by ingredient

Instructions

1. Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
2. 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.
3. Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
4. Preheat a grill to medium-high heat.
5. Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
6. Serve, topped with the jicama tabbouleh.