Warm Roasted Root Vegetable and Chicken Salad

Susan Bickta

By
@souxie

I created this recipe for a contest. It was not a winner, but my family loves it! It's a nice, light (yet hearty) salad, perfect for a warm summer day. Adding the Ranch seasoning mix gives it a wonderful flavor.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 large
red potatoes, cut into bite size chunks
12
ounces baby carrots
4
large shallots, cut into bite size pieces
2/3 c
vegetable oil, divided
1
envelope hidden valley original ranch seasoning mix
1
pound chicken breasts, skinned, boned and cut into bite size pieces
1
bag (5 ounces) baby spinach, washed and dried
2-3 Tbsp
fresh squeezed lemon juice (+ lemon wedges for garnish)

Directions Step-By-Step

1
Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer.
2
Roast for 30-40 minutes or until vegetables are tender and golden brown.
3
Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
4
To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the 2 tablespoons of lemon juice and toss gently to combine. Serve with lemon wedges on the side.

About this Recipe

Main Ingredient: Chicken
Regional Style: American