Israeli Chicken and Rice Salad

Ingredients:

2 chicken breasts 1 cup cooked white basmati rice 1 lemons 1 red onion, sliced thin rings ½ bundle parsley, stalks removed and roughly chopped ½ bundle fresh cilantro (wansoy) roughly chopped few sprigs of mint (optional) 1 hot green pepper (siling sinigang) (optional) olive oil salt and ground black pepper to taste

Rub:

½ teaspoon of turmeric ½ teaspoon cumin a sprinkling of dried basil or Italian herbs olive oil salt and fresh cracked black pepper

Preparation:

1. Brush the chicken breast in some olive oil and rub in the turmeric, cumin and the dried herbs. Season with salt and fresh cracked black pepper.

2. On a hot grill, cook the chicken until completely done but still juicy, depending on the size and cut it could be about 2-4 minutes per side.

3. While the chicken is cooking prepare the rice salad. In a bowl mix the lemon juice and some olive oil with the minced red onion and allow to macerate for a bit.

4. Add the cooled and cooked rice and toss together with the fresh herbs and chopped green chili. 5. Season with salt, ground black pepper and drizzle some good olive oil.

6. When the chicken is done, remove from heat and slice into strips across the grain. Serve topping the rice with a bit more fresh herbs for garnish.