Jicama Tabbouleh and Chicken Salad

Ingredients

• 6  chicken cutlets 
• 2 cups flat-leaf parsley leaves fresh packed chopped
• 1 cup mint leaves fresh packed chopped
• 1.8 pound jicama peeled
• 6 servings kosher salt and ground pepper black finely
• 2 tablespoons juice of lemon 
• 4 tablespoons olive oil extra-virgin
• 0.5  onion finely chopped
• 1  persian cucumber chopped
• 1.5 teaspoons paprika smoked
• 2 medium tomatoes chopped

Equipment

• food processor
• bowl
• grill

Directions

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.