Jicama Tabbouleh and Chicken Salad
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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