Baby-Friendly Chicken and Pomegranate Salad

By Aileen Cox Blundell

Salad isn’t a lunch option that many people seem to associate with children, but this recipe is so delicious it might just change your mind. So, how do you get your child to eat salad? I promise it isn’t impossible, take a look at this healthy lunch idea – it’s the perfect summer recipe that you and your children can enjoy together, hopefully with some summer sunshine!

Kids and salad don’t always go hand in hand. Getting a child to eat salad is the end goal here! To achieve that we need to make it as appealing and kid friendly as possible, for me that means making it bright and making it taste yummy and making it bright and interesting too.

This healthy lunch idea contains some delicious ingredients that offer so many health benefits for the whole family. Containing chicken breast, carrot, beetroot, spring onions, broad beans, spinach and a pomegranate dressing this salad really is super! This recipe uses their favourite veggies as well as some they might not like as much. All the veggies in this one are GRATED, so as well as looking lovely, it also makes it harder for kids to pick out things that they think don’t like. I often find that when something is grated and mixed in with other ingredients they are much less likely to take notice of them and therefore, hopefully, more likely to eat them!

A really good trick I learnt too for getting your baby eating salad is to pick something that they love, whether it be chicken, fish or maybe a vegetable that they particularly like. This will help make a new dish feel familiar and get them interested from the start. Rather than serve the salad to babies in a big bowl, instead take a few individual ingredients and let them taste them one by one.

For this recipe you could put some shredded chicken a few pieces of grated carrot and spinach together on the plate with some of the ingredients which might be new to your baby. Instead of covering everything in the dressing, you could try putting some on the side and encourage your baby to dip their veggies into it.

As I’ve said many times before, I absolutely love beetroot, it is a complete superfood absolutely full of good stuff for your baby! It contains so many vitamins including as vitamin Am vitamin C and vitamin B6 which boost the immune system, help absorb iron and keep our bodies and minds healthy and alert.

Some of the minerals found in beetroot include iron, folic acid, potassium, magnesium, protein, antioxidants and soluble fibre, All of which we need to keep our bodies healthy and strong. 

Another of the key ingredients in this salad is spinach, another one packed full of vitamins and a great source of fibre. The carrot is vibrant and adds a little hit of sweetness into the salad too.

As well as being a healthy lunch idea and the perfect summer recipe, this one is also really quick and so great for busy days. I often find that in summer a light salad like this one makes a perfect lunch or even dinner option. Colourful and full of goodness, you get rest easy knowing that your child is getting their 5 a day!

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If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.

Aileen xoxoxo

Baby-Friendly Chicken and Pomegranate Salad

5 from 1 vote

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Servings: 4 adults + children

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That's right! Salad for baby led weaning. This baby led weaning lunch is the perfect opportunity to teach your baby how to eat fresh greens.

Ingredients

• 2 chicken breasts
• 75 g Lambs lettuce
• 10 g fresh basil leaves
• 6 fresh medium tomatoes chopped
• 3 spring onions finely diced
• 1 pomegranate deseeded
• 200 g fresh strawberries sliced
• 60 ml 1/4 cup olive oil
• 60 ml 1/4 cup apple cider vinegar
• Juice 1/2 lime
• 2 tablespoons maple syrup
• 1 teaspoon grated ginger
• 2 cloves garlic roasted roast while chicken is cooking

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Method

• Preheat oven to 180ºC.
• Place chicken breasts onto a baking tray lined with parchment paper, then add 2 tablespoons of water. Pull the parchment paper around the chicken to make an enclosed parcel, then bake for 35 minutes until the chicken is cooked through. Remove from the oven and leave to cool.
• Add the lettuce, basil leaves, tomatoes, spring onion, pomegranate seeds and sliced strawberries to a large salad bowl, then use your hands to gently toss.
• Slice the chicken into baby sized pieces and add to the salad.
• To make the dressing, add all the ingredients to a jar or bottle, shake really well.
• Serve the salad with a drizzle of dressing a slice of brown bread.

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Recipe Notes & Tips

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