Lunch boxes are popular and kids love personalized ones, meaning they love to be included in a process of making their school lunches. The Fun part is also to work together by for example making a weekly menu plan and go grocery shopping. 

Ever since I started posting pictures of my kid’s school lunch boxes I began receiving emails with questions and suggestions with a tremendous amount of support about it- which of course made me extremely happy. 

One of the suggestion was to start publishing a real post how certain lunch box meal ideas are made such as just to name a few “Pan Fried Chicken Breast with Cheese Tortellini (w/Steamed Broccoli Florets in Alfredo Sauce) or Thai chicken with raw Peanuts”.

One question that I was asked and I did answer it right away on the page School/Work Lunch Ideas was What Box is safe for me and my child?

My answer: Look for the boxes that have clear written label that they are BPA FREE just in case if they are plastic-

BPA stands for bisphenol.  BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s.

Seeking out BPA-free products may not always be easy to do. Some manufacturers do label their products as BPA-free, but some do not. If a product isn’t labeled, keep in mind that most aluminum cans or bottles have linings that contain BPA, while steel bottles or can do not. Polycarbonate plastic is generally hard, clear, lightweight plastic. It often has the No. 7 recycling symbol on the bottom. (source Katherine Zeratsky, R.D., L.D.from Mayo-clinic)

My Bento Boxes are No. 5 PP/BMA FREE- but these cheaper ones that you can get in the grocery store are not safe to use in the microwave or to put hot meals in them, so you HAVE to let the food cool down BEFORE closing the LID. 

READ HERE about the difference between recycling symbols on the bottom of your lunch boxes, bottles est. 

Today I have for you simple Chicken Salad that I spread on the Whole Wheat Bread/Toast.  Used all natural Grape Tomatoes in combination with Cheddar Cheese Cubes. 

For the sweets, we have Mango, blueberries, and Kiwi. Or you can serve it with any fruit on hand.  I think this is pretty balanced bento- savory, sweet and refreshing combination to satisfy both kids and adults. This is also a fantastic lunch to pack for picnics.         

Wishing you all great beginning of the Spring and a wonderful week ahead! 

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Chicken Salad Sandwiches Lunch Box

Amazing School Lunch idea for your or your kids. 

Course LUNCH BOX

Cuisine American

Keyword school lunch boxes, lunch box, work lunch,

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups chopped rotisserie chicken or leftover that you baked/grilled, skin removed
• 1/2 cup celery diced
• 1/3 cup carrot. diced
• 1/3 cup red onion chopped
• 3 baby Kosher Pickles diced
• 1/3 cup Olive Oil Mayo more if needed
• 1 Tbsp. yellow mustard
• 1 garlic clove
• Pinch of Red Chili Powder
• 1/4 tsp. Freshly ground pepper

Instructions

1. First, boil the water and drop celery and carrots into blanch them-it takes less than a minute. Veggies will be still raw. This will make them really clean, and perfect for the salad, but it is optional.
2. Roughly slice chicken (chicken is cooked) into smaller pieces, diced celery, carrots, red onion, crush and mince garlic and mix all together.
3. Add mayonnaise, mustard, garlic, red hot chili flakes and ground black pepper in a bowl. Mix until combined; then combine it with the chicken mixture.
4. At this point, you can put it in a food processor and then spread it on the bread, but you can just keep it crunchy.
5. Serve it cold!

Recipe Notes

Place it in the container or a jar and keep it in the fridge for up to 5 days(with lid air-tight). As a suggestion, you can add walnuts or dry cranberries or use tuna or cooked turkey instead of the chicken. Options are endless. I know that most of the kids like it smooth rather than chunky salads, so I would suggest using a food processor.

A savory twist on comfort food—this Chicken and Sun Dried Tomato Strata is everything you love about bread pudding, only better.

Imagine golden, custard-soaked bread layered with tender chicken, savory pesto, sweet leeks and peppers, sun-dried tomatoes, and melty cheese, all baked until puffed and perfectly golden.

This dish was originally inspired by a chef’s take on clafoutis, but over the years, it’s evolved in my kitchen.

And let’s be honest—it’s not even close to a clafoutis anymore. What I’ve actually been making all along is a rich, savory bread pudding—what food lovers know as a strata.

So, it’s time for this recipe to get the glow-up it deserves: a new name, fresh photos, and a flavor-forward rewrite.

Whether you’re serving it for brunch, lunch, or a cozy weeknight dinner, this strata delivers comfort and big flavor in every bite.

It’s also a smart way to use up stale bread, leftover chicken, or that jar of sun-dried tomatoes you’ve been saving.

🌿 Serving Ideas

• Serve with a crisp green salad, fresh tomato wedges, or a spoonful of Greek yogurt on the side. It’s brunch-perfect, meal-prep friendly, and even better the next day.

📝 Notes & Tips

• Make-ahead friendly: Assemble the strata the night before and refrigerate. Let it sit at room temp for 20 minutes before baking.
• Dairy-free? Sub full-fat oat milk or coconut cream, and skip the cheese or use a plant-based one.
• Add-ins: Chopped spinach, mushrooms, or olives would be lovely here too.

Recipes you might like:

BREAKFAST BRIOCHE BREAD PUDDING

If you make Chicken and Sun Dried Tomato Strata, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!

Yield: Serves 6

Chicken and Sun Dried Tomato Strata

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A savory twist on comfort food—this Chicken and Sun-Dried Tomato Strata is everything you love about bread pudding, only better. Imagine golden, custard-soaked bread layered with tender chicken, savory pesto, sweet leeks and peppers, sun-dried tomatoes, and melty cheese, all baked until puffed and perfectly golden

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

For the chicken mixture:

• 2 tablespoons olive oil
• 1 medium leek, sliced (white and light green parts only)
• ½ small yellow onion, chopped
• 3 small sweet peppers, sliced (red/yellow mix – or sub green bell pepper)
• 500g (1.1 lb) chicken breast or thighs, cut into small cubes (smaller than bite-size)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons sun-dried tomato pesto
• ¼ cup chicken broth (optional, for added moisture)
• Optional: pinch of crushed red pepper flakes, herbs, and Parmesan cheese

For the base:

• 300g (10 oz) rustic bread, torn into chunks (preferably day-old)

For the custard:

• 4 large eggs
• 240ml (1 cup) milk
• 120ml (½ cup) heavy cream
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano or thyme
• 60g (½ cup) grated Parmesan cheese

Instructions

Preheat & Prep

1. Preheat oven to 375°F (190°C).
2. Grease a large ovenproof skillet or baking dish.

Cook the Chicken Mixture

1. Heat olive oil in a skillet over medium heat. Add the leek, onion, and sweet peppers. Sauté for 3–4 minutes.
2. Add the cubed chicken, season with salt and pepper, and cook until lightly browned.
3. Stir in the sun-dried tomato pesto and cook for another minute. Remove from heat.

Layer the Base

1. Add torn bread to the pan and gently mix with the chicken and vegetables.
2. Pour in the chicken broth (if using) to soften the bread slightly—I like this step because it adds extra flavor.

Make the Custard

1. In a medium bowl, whisk together the eggs, milk, cream, salt, garlic powder, herbs, and Parmesan until smooth.

Assemble the Strata

1. Pour the custard evenly over the bread and chicken mixture.
   Press down gently to help the bread absorb the liquid.
2. Let it sit for 10–15 minutes before baking.

Bake

1. Transfer the skillet to the oven and bake for 35–40 minutes, or until golden brown and set in the center.
2. Let rest for 5–10 minutes before slicing and serving.
   

Notes

• Make-ahead friendly: Assemble the strata the night before and refrigerate. Let it sit at room temp for 20 minutes before baking.
• Dairy-free? Sub full-fat oat milk or coconut cream, and skip the cheese or use a plant-based one.
• Add-ins: Chopped spinach, mushrooms, or olives would be lovely here too.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 221Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 160mgSodium: 560mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 12g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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