Summer Lunch Inspiration from Wedge and Fig


Summer Lunch Inspiration from Wedge and Fig

Sometimes, you’re not in the mood for a big, heavy lunch. Sometimes, you want a meal that is light yet filling and utterly delicious. This is where Wedge and Fig comes in.

A charming little spot smack in the middle of Old City, Wedge and Fig takes your classic picnic and brings it indoors. A menu replete with over-the-top paninis, delectable salads, and a grilled cheese bar boasting toppings like peanut butter and pickles, will have your mouth watering even before your food arrives.

And while sometimes things sound better on the menu than they taste, I find you just have to know what to order. I highly recommend the John Oates panini: allege cheese, sopressata, black forest ham, tasso ham, fried egg, tomato, and roasted garlic spread atop a grainy pumpernickel bread. It is gluttonously meaty and tastes as promising as it sounds.

John Oates panini

Whether you order it as a side or in a toasted sandwich, don’t skip the truffled egg salad:  it gives a whole new meaning to egg salad; the strong truffle flavor permeates each creamy bite.

One dish I tried that really stuck with me was the Coronation Chicken Salad, a simple chicken curry salad with apricots and almonds that had a texture and spice like no other chicken salad I’ve ever had.

Coronation Chicken Salad

So yes, some things at Wedge and Fig are very good, but the wait is long and the trek is far.  Instead of rushing back when I was in the mood for that chicken salad, I decided to create my own version. However, I decided to pull one over on Wedge and Fig and make mine healthier by substituting greek yogurt for mayo and give it a tropical twist by adding fresh mango.



1 rotisserie chicken

2 mangos, peeled

1 cup greek yogurt

A squeeze of lemon juice

1 tbs curry powder, plus more for taste

Salt, to taste

1 tsp garlic powder

1/4 tsp ground ginger

1/3 cup whole smoked almonds

1/4 cup dried apricots

1 bundle of scallions


Cut the strings off the rotisserie chicken and peel off the skin. Remove the meat from the bones and roughly chop into hearty sized pieces. Use all the meat, white and dark. Set the chicken aside.

For the sauce: roughly chop one of the mangoes. In a blender, combine the chopped mango, yogurt, lemon juice, and spices. Blend until creamy and set aside.

Now, prepare your mix-ins. Chop the remaining mango into 1/2 inch cubes. Roughly chop the apricots and scallions.

In a bowl, combine the chicken with all your mix-ins. Toss the chicken and mix-ins with the sauce and put the mixture into the fridge to chill for at least 15 minutes. Sprinkle with fresh scallions, and enjoy yo lunch!

Read more about my trip to Wedge and Fig here, and read more about my chicken salad recipe here.

-Hungree Girl

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