Community Pick
Warm Roasted Root Vegetable and Chicken Salad #RSC
photo by Souxie
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 large red potatoes, unpeeled, cut into bite-size chunks
- 340.19 g baby carrots
- 4 shallots, peeled and roughly chopped
- 78.78 ml vegetable oil, divided
- 28.34 g package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
- 340.19 g boneless skinless chicken breast, into bite size chunks
- 141.74 g bag Baby Spinach, washed and dried
- 29.58 ml fresh lemon juice
- 4 lemon wedges
directions
- Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
- Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
- To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.
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