Warm Roasted Root Vegetable and Chicken Salad #RSC

Recipe by Souxie
READY IN: 50mins


  • 3
    large red potatoes, unpeeled, cut into bite-size chunks
  • 34
    lb baby carrots
  • 4
    shallots, peeled and roughly chopped
  • 13
    cup vegetable oil, divided
  • 1
    (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 34
    lb boneless skinless chicken breast, into bite size chunks
  • 1
    (5 ounce) bag Baby Spinach, washed and dried
  • 2
    tablespoons fresh lemon juice


  • 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.