Jicama Tabbouleh and Chicken Salad Recipe

Name: Jicama Tabbouleh and Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Cut the jicama into chunks, and then pulse in the food processor until finely ground.
2
Transfer to a large bowl.
3
In the same processor carafe, pulse the parsley and mint until finely chopped.
4
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.
5
Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
6
Preheat a grill to medium-high heat.
7
Grill the chicken, turning, until grill marks appear, about 4 minutes.
8
Let the chicken rest 5 minutes.
9
Serve, topped with the jicama tabbouleh.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Jicama Tabbouleh and Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama Tabbouleh and Chicken Salad

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