So we had had the busiest weekend and we just thought you know what, lets have a simple lunch. It’s been so hot recently as well that we wanted something quite refreshing. So we picked this delight of chicken wings and salad – so simple but so easy and so yum. Actually my boyfriend even claimed this was the best lunch I’ve ever made! Simple things eh!
But seriously, this is one of those lunches where you can just throw whatever you have leftover in the fridge. I am such an advocate for trying out recipes and making them work for you. My recipes are always just a guide, change stuff up or take out things you don’t like and let me know what you do I love hearing what people have eaten! Or, if you want some ideas of how to mix up a recipe write me a comment and I’ll give you some ideas!
Anywhoooo – enjoy!
This *should* serve 3 people for 5 days!
2 x pack of chicken wings (Asda do packs of about 10/12 wings)
Greek yoghurt 500g
2 tablespoons of curry powder/paste
Bag of new potatoes
Creme fraiche 300ml
Spring onions – 2 bunches
Salad leaves – probably 3 bags for a week of lunches
Feta cheese – 2 bags
Any other salad items you fancy – peppers, avocados, red onion, croutons etc add in whatever!
*Just a note here, the potatoes and chicken wings should last the week. I suggest you marinate and cook one pack of chicken wings and make potato salad for half of the week. By Wednesday make the remaining potato salad and marinate those wiiiings!
In a large bowl add 250g of greek yoghurt and 1 tablespoon of curry powder/paste with salt and pepper and stir. Add one packet of the chicken wings and stir until they are all covered.
*I appreciate the above photo does like a bit creepy haha!
Cover with cling film and put in the fridge for at least an hour.
Chop the potatoes into halves/quarters depending on how big you like them, put them in a saucepan of water and bring to the boil. When the potatoes are boiled (i.e. soft when you stick a knife in but not too soft) drain them and leave to cool.
After an hour, add the chicken wings to baking tray and cook at about 180 degrees Celsius and cook for about 30-40 minutes until the chicken is cooked through and the skins are crispy.
In a bowl mix about 150ml of creme fraiche with salt and pepper, about 3 finely chopped spring onions and about 1 tablespoon of chopped chives. Mix together. When the potatoes are cold, add to the bowl and stir everything together.
Now your potato salad and chicken is ready the rest is just throwing it all together! This can be done fully ahead for the week (just topping up the chicken and potatoes salad so they stay fresh) or if you’re like me and don’t own enough Tupperware I chop the salad bits each evening after I’ve got the main parts of the meal ready. Or if you’re just enjoying this as a one off… plate up!
In a Tupperware box (or plate!) add some salad leaves, some cherry tomatoes chopped in half, some more spring onions (I’m Alice and I’m an onion fiend), and some crumbled feta. Top with two chicken wings per person and a dollop of that fresh potato salad!!
Comment below let me hear your thoughts!