CHICKEN AND NOODLE SALAD

It looks like I haven't published new recipes in a long time.  It's been very busy lately.  I hope you like this recipe.  You can say it is a meal in itself.  My favourite for lunches!  Most of the ingredients are basic stuff which I pay attention to when I publish recipes.  I try to keep speciality stuff to minimum.  This recipe has pomegranate concentrate as an exception but it is optional.  You don't really need it.

1.5 cup orzo or very thin noodles. 

3 cups water

1 small chicken breast (boiled or barbecued)

1 small can of corn

1 barbecued (or baked in the oven) red or yellow pepper

1 bunch green onions

1/2 cup thinly cut dill pickles

1/2 chopped bunch parsley

1/2 bunch chopped dill

Salt 

1 lemon juice

1 tablespoon sumac

1/4 cup olive oil

Optional: pickle juice and pomegranate concentrate

• Boil or barbecue the chicken breast and set aside to cool enough to handle
• Bake or barbecue the pepper.  Take the skins off when it is cool enough to handle.  Chop small.
• In a pot, lightly brown orzo in olive oil
• Pour the water on the orzo cover and cook at reduced heat until soft stirring occasionally (just like rice).  Be sure all the water is gone.
• Drain and rinse the corn
• Wash and chop parsley, dill and green onions
• "rip" by hand or cut chicken into small pieces
• Mix all your ingredients together
• Add salt, lemon juice 
• Add pomegranate juice and pickle juice to your liking.
• Enjoy!