Peach Chicken Salad
What you need
Ingredients
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Method
Preheat oven to 200°C (180°C with fan) gas mark 6. Place the chicken breast in kitchen foil and pour over 2 Tbsp orange juice. Wrap up and roast for 20-25 minutes until cooked through.
Prepare the salad ingredients; shred the cooked chicken and mozzarella (if using) into baby bite-sized pieces, peel and stone the peach and chop into small pieces, thoroughly wash the spinach leaves, drain and pat dry with a clean tea-towel then finely shred.
Make the dressing by whisking together olive oil, orange juice and lemon juice.
Assemble the salad; pop the shredded spinach, chicken, peach and mozzarella pieces into a large bowl. Pour over the dressing and toss everything together to combine.
This is a great salad for babies to get their fingers into, with different textures for them to explore with their fingers and mouth.
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