This is the perfect meal for a hot summers day!  It’s filling enough to keep you going for a few hours but the salad keeps it super fresh and the chicken skewers add that BBQ vibe which just screams summer and great weather!  I bought my chicken skewers from Marks & Spencers however they’re also so easy to make so read below to find out how to create your own skewers and the rest of the meal.


2 chicken breast fillet

150g low fat yoghurt

2 tbsp curry paste

wooden skewer sticks

60g wild rice

Mixed salad bag

feta cheese (as much as you desire to compliment your salad)

1/2 red onion

1/2 Cucumber

Handful baby plum tomatoes

Olive Oil

Salt & Pepper


Preheat the over to 180 degrees (200 fan)

Cut the chicken into square(ish) chunks and pop the wooden skewers into a bowl of water

Mix the yoghurt and curry paste together in a bowl and add the chicken and leave to marinate in the fridge. (If desired you can prep the tikka sauce earlier in the day to allow the chicken to marinate for an hour)

Meanwhile boil water in a small saucepan and add the wild rice before reducing to a simmer. Set the time for 25 minutes.

Carefully place a few chunks of chicken onto the skewers and lay on a baking tray covered with foil into the middle of the oven for 20 minutes.

Chop up your salad ingredients as you wish and put it in a large bowl before drizzling with oil and adding salt and pepper to your taste.

Remove the chicken skewers after 20 minutes and cut a small piece off to check whether it’s cooked or not.  Add to the oven again if still pink in colour. (Keep an eye on it as you don’t want to chicken to dry out from over cooking)

Drain the rice, add to a plate with the salad and the skewers and tuck in!


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