Kindergarten bento – Chicken & asparagus salad (26/Jan/17)

Menu: Chicken & asparagus salad, Corn omelet, Steamed pumpkin, Grilled salmon marinated in saikyo-miso, Rice

Strawberries & banana for dessert

Chicken & asparagus salad. 

I love this salad because not only it’s tasty but also it allows me to prepare one more dish always on the side. 

For the salad, I always use chicken filet without fat. Boil it for a while (5 minutes would do), and shred it by hand. Mix it with boiled asaparugus and sliced cucumber, add vinegrette (I usually make it with chopped onion, red wine vinegar and honey). 

The water used for boiling the chicken filet can be reused as chicken broth. This time, I put steamed pumpkin (peeled), mashed it in the broth, and added salt to taste. That’s it – it makes great pumpkin soup. Nothing else, but if you want an extra flavour, I recommend to add a dash of extra virgin olive oil.

2 Comments

  1. Tasty, great lunch idea!

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