Make this recipe in two parts: the grilled chicken
and the salad. Either can be made to any specs; what's
below is the simple version I like. It makes a decent-sized
1 chicken breast
Frozen & peeled ginger root,
ginger marinade, or other seasoning for the chicken,
Iceberg and/or romaine lettuce
2 salad mushrooms
inch of cucumber
1 Roma tomato
Start with the chicken. Cut off all the fat and then
season the chicken. I like to shred some ginger root
- it shreds much easier when frozen - and then rub the
chicken with that. Or marinate it in the ginger marinade.
Or you can season it in some other way. Anyway, let the chicken absorb
the seasoning for a bit, then grill it. I slap it on
my George Foreman grill.
While the chicken is cooking make your salad. Cut
or tear up the lettuce. Cut the mushroom into thin slices,
ditto with the cucumber, and cut the tomato into wheels.
Fill the bento box with this, and arrange the veggies
artistically if the chicken still isn't done.
When the chicken is cooked cut it into thin
strips and place it on top of the lettuce. Put a little
container of salad dressing in there somewhere, unless
you're the kind who likes salad dressing on your chicken,
in which case just squirt it on.