Today my bento is a delicious chicken and potato salad!
I cooked a fantastic free range chicken breast and some delicious Vivaldi potatoes, a waxy variety.
I dressed them both warm to let them suck up the flavours of the mayonnaise with a dash of salt, pepper and English mustard.
I them added in some shredded sweetheart cabbage and raw Spanish onion for a lovely crunch.
Lastly I added small tomato slices for sweetness.
I deseeded them to keep the salad from being wet, a great tip to keep cucumber and other very seed-full vegetables drier for things like sandwiches.
Yum!
