A serving of peach and chicken salad next to a bowl of peach and chicken salad and some peaches

Peach Chicken Salad

Age Suitability

12 months +





Cooking Time


Leafy kale

What you need


1 chicken breast
2 Tbsp orange juice
75g fresh mozzarella cheese (optional)
1 fresh ripe peach
75g fresh baby spinach leaves
For the dressing:
1 Tbsp olive oil
1 Tbsp orange juice
1 tsp lemon juice

Allergens warning

This product contains:
No allergens
This product is suitable for:
Gluten free, No dairy
Please note:
This recipe serves 1 adult and a baby
A peach and a halved peach


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.

A chicken fillet in foil, with a squeeze of orange juice on it, next to a halved orange

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.

A chopping board with copped spinach leaves and diced peach, next to a small glass bowl of chopped spinach leaves

Make the dressing by whisking together olive oil, orange juice and lemon juice.

A glass bowl with salad dressing, next to a whisk

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.

A glass bowl with peach chicken salad

This is a great salad for babies to get their fingers into, with different textures for them to explore with their fingers and mouth.

Lemon wedges
Orange slices
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