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    You are in: Home / Recipes / Warm Roasted Root Vegetable and Chicken Salad #RSC Recipe
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    Warm Roasted Root Vegetable and Chicken Salad #RSC

    Warm Roasted Root Vegetable and Chicken Salad #RSC. Photo by Souxie

    1/1 Photo of Warm Roasted Root Vegetable and Chicken Salad #RSC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Souxie's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry A delicious combination of colorful roasted red potatoes, carrots and shallots, enhanced with the flavor of Hidden Valley Original Ranch Seasoning, combined with juicy chunks of sauteed chicken breast. All tossed with baby spinach and drizzled with fresh lemon juice.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 large red potatoes, unpeeled, cut into bite-size chunks
    • 340.19 g baby carrots
    • 4 shallots, peeled and roughly chopped
    • 78.07 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:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on March 19, 2013

      55

      Healthy salads, I love them!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2013

      55

      great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2013

      55

      Delicious recipe - I can't wait to make it again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (47)

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    Nutritional Facts for Warm Roasted Root Vegetable and Chicken Salad #RSC

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.1
     
    Calories from Fat 189
    37%
    Total Fat 21.0 g
    32%
    Saturated Fat 2.9 g
    14%
    Cholesterol 54.4 mg
    18%
    Sodium 245.5 mg
    10%
    Total Carbohydrate 56.8 g
    18%
    Dietary Fiber 8.1 g
    32%
    Sugars 8.1 g
    32%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    Hidden Valley® Original Ranch® Dressing and Seasoning Mix

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