Warm Roasted Root Vegetable and Chicken Salad #RSC
- Reviews 47
Ready In: 50 mins
Serves: 4
Ingredients
- 3 large red potatoes, unpeeled, cut into bite-size chunks
- 3⁄4 lb baby carrots
- 4 shallots, peeled and roughly chopped
- 1⁄3 cup vegetable oil, divided
- 1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
- 3⁄4 lb boneless skinless chicken breast, into bite size chunks
- 1 (5 ounce) bag Baby Spinach, washed and dried
- 2 tablespoons 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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