Jicama Tabbouleh and Chicken Salad
Jicama Tabbouleh and Chicken Salad might be just the main course you are searching for. One portion of this dish contains roughly 39g of protein, 14g of fat, and a total of 354 calories. This gluten free, dairy free, and primal recipe serves 6. This recipe is typical of middl eastern cuisine. Head to the store and pick up paprika, persian cucumber, kosher salt and ground pepper, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 25 minutes.
Instructions
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.