Week 2 Saturday Night - Chicken Salad with Potato Wedges

I am a bit of an addict of Lea & Perrins Worcestershire Sauce. Seriously...I could just about drink the stuff.  So this chicken salad has a little bit of a different taste to it as I grill the chicken in the sauce.  It is so yummy!

I am not a big fan of takeaways, yet I sometimes can't be bothered cooking on a Saturday night!  But this is so easy to prepare and means you can always blob out in front of a movie afterwards with some chips and dip!

The wedges are incredibly easy to prepare - in fact...my kids taught me how to make them and we just came up with our own blend of herbs and spices to our own tastes.  I'm not a big fan of potatoes although they seem to be such a staple of other New Zealand households, so we don't tend to eat them often.

CHICKEN SALAD 

INGREDIENTS
500g boneless chicken thighs (or chicken breasts)
1/2 cup Worcestershire Sauce
1/2 cup olive oil
bowl full of various lettuce leaves
1/2 telegraph cucumber, cut into thin rounds and halved
150g snow pea shoots
1/2 red onion, sliced thinly
1/2 red capsicum, sliced thinly
1 avocado, sliced

METHOD

1. Place chicken in a baking dish and mix olive oil and worcestershire sauce together.  Pour oven chicken.
2. Grill chicken at 200°C for approximately 7 minutes on each side or until juices run clear.  Slice chicken and toss with all the other ingredients.

POTATO WEDGES

INGREDIENTS 

1.5kg potatoes, cut into wedges

2 tbsp olive oil

1 tbsp rock salt

1 tbsp dried oregano

1 tbsp dried dill

1 tbsp lemon & pepper seasoning

1 tbsp paprika

1 tbsp thyme

1 tsp chili

sour cream

Sweet Thai Chili sauce

METHOD

1. Place wedges into a large snaplock bag and add rock salt, herbs and spices.  Shake until all the wedges are completely covered.
2. Evenly spread wedges on a roasting dish and drizzle olive oil.
3. Bake in oven for approximately 40 minutes on 200°C turning after first 20 minutes.
4. Serve with sour cream and sweet thai chili sauce.